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These fruit tarts are convenient and easy to make. Flaky crust is covered with a lemony custard and finished with a drizzle of raspberry jam on top.

Raspberry Custard Tarts

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons ice-cold water
2 large eggs
1 cup granulated sugar
1/3 cup butter, melted
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 cup raspberry jam

1. Combine flour and salt in a large mixing bowl; cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water at a time on top of dough; toss gently to mix. Form into a ball and flatten on a floured surface, rolling to 1/8-inch thick. Cut into 3-inch rounds and press into ungreased muffin tins.
2. Preheat oven to 400°F (205°C).
3. In a separate bowl, combine eggs, sugar, melted butter, lemon juice and vanilla. Divide evenly among the tart shells. Bake for 15 minutes or until filling is set. Remove from oven; cool before removing from pan.
4. Divide raspberry jam evenly among tops of the tarts and serve.

Makes 18 tarts.