Preparation time: 30 minutes
Cooling time: 30 minutes
Baking time: 20 minutes
 

Pastry

1. Combine the flour, salt and sugar in a bowl, Work in the butter with your fingertips to form a crumbly mixture.
2. Make a well in the center and add the egg and milk or water. Combine until smooth, without kneading.
3. Form the pastry into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Filling

1. Combine all the ingredients. Refrigerate for 10-20 minutes.

Assembly and baking

1. Roll out the pastry on a floured board. Cut into 10 cm (4") circles and place them into the muffin tins. Stir the filling briefly and divide among the tart shells. Refrigerate again while the oven preheats.
2. Bake for 10-20 minutes in the lower part of a 220° C (450° F) oven. Cool.
3. Unmold the tarts and sprinkle with icing sugar.