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1
Dough:
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2
Sift together the flour, sugar, baking powder, and salt into a large bowl.
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3
Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
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4
Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
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5
Wrap the dough in plastic wrap and set aside.
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6
Filling:
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7
In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
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8
Gradually whisk in the milk.
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9
Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
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10
Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
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11
To Assemble and Bake:
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12
Divide the dough in half.
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13
On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
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14
Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
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15
Reroll the scraps and cut out additional circles. You should have 12 tart shells.
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16
Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
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17
Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
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18
With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
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19
Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
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20
Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
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21
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