Fresh Fruit Tartlets
Tartlets are mini tarts!  This recipe also makes one 9 inch tart if you prefer.

Ingredients:
Pastry dough:
2 1/2 cups all purpose flour
1/3 cup granulated sugar
8 ounces (2 sticks) butter, chilled and cut into 1/2 inch cubes
1 large egg
1 teaspoon vanilla extract
1 cup vanilla pudding (optional)
2 cups fresh fruit, e.g., strawberries, blueberries, kiwi, raspberries etc., sliced
1/4 cup seedless apricot jam, warmed with 1 tablespoon water

Directions for pastry dough:

1. Put the flour and sugar in a large mixing bowl.
2. Add the chilled butter and rub into the dry ingredients with finger- tips until the mixture resembles
   breadcrumbs. (The food processor may be used instead).
3. Whisk the egg and vanilla in a small bowl.
4. Pour into the flour, sugar and butter mixture and mix with a fork until the ingredients form a ball.
5. Turn onto a work surface and with the heel of the hand. 
6. Press the dough together until is smooth.
7. This dough can be rolled out immediately and baked, or wrapped in plastic and chilled in the refrigerator
   until ready to be used.
8. Preheat oven to 350 degrees Fahrenheit.
9. On a lightly floured surface with a floured rolling pin roll out dough into rounds to fit your tart tin or tins
   (about 1/8 inch thick).  Press into tins and trim edges.  Use a fork to "dock' the bottoms.
10. Bake tarts in middle of oven until pastry is golden brown, 15 - 20 minutes for individual tarts and 20 -30 minutes for a large. 
11. Cool tarts on wire rack and carefully remove from tins.
12. Spoon 1 teaspoon vanilla pudding into each tart shell.
13. Top with fresh fruit in a decorative pattern and glaze with the warm apricot glaze.