From Great Great Aunt Ted
1/2 cup butter and 1/2 Crisco
2-1/4 cup of flour
1/2 tsp salt
1/4 to 1/3 cup of ice cold water
Apricot Jam (we use a half jar of Smucker's Simply Fruit)
1 cup sugar
1 egg, beaten
1 cup pecans, finely chopped
Preheat oven to 375°F.
Make pie crust by mixing flour and salt, than add butter and Crisco and mix with a pastry blender or two knives until the dough forms into large crumbles. Add ice water by adding to the outside edge and use a fork to blend. Do not over work the pastry. Refrigerate until chilled, so it rolls out better. Roll very thin and cut to fit tart pans. Line the tart pans with dough.
Combine the sugar, beaten egg, and pecans.
Drop 1/2 tsp of apricot jam in the center of each tart. Then top with 1/2 tsp of topping. Bake in preheated oven at 375°F for 15- 20 minutes or until golden brown.