A few days ago I made the squash and creamed broccoli side dishes. I will make the stuffing today. Last night I made a pumpkin pie and this morning I made the apple pie. And a few tarts. I will show the finished pies tomorrow, when I can photograph them with all the feast trimmings, but here are the tarts which will be eaten by the kids for lunch, I'm certain.
For the crust I used half butter and half lard (regular, not leaf) and I cut down on the salt because the crust I made last night for the pumpkin pie seemed a little too salty. I might have cut down too much, so for future reference maybe 3/4 tsp. in the batch is OK if using lard. Half a teaspoon isn't enough. The filling is 8 cortland apples, 1 cup of sugar, 1 tsp. cinnamon and a pinch of freshly ground nutmeg.
I took the rest of the crust and made 2 little tarts with strawberry filling. Rather than making the folded-over tarts I generally make, I thought I could make little tiny pie-shaped tarts as I had little tiny pie plates. I think they came out pretty well, don't you?