Apple Crisp Tartlets

These are delightful individual sized apple pies.  To save time you could just buy pre-made pastry.  Serve warm with some vanilla ice cream for a wonderful dessert.

2 apples
1/4 cup granulated sugar
2 tbsp all purpose flour
2 tsp lemon juice
1/4 tsp cinnamon
Pinch salt

PASTRY
1 1/4 cups all purpose flour
1/4 tsp salt
1/4 cup cold butter, diced
1/4 cup cold lard, diced
2 tbsp ice water
2 tbsp sour cream

TOPPING
1 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground nutmeg
1/3 cup butter, melted

PASTRY:  In large bowl, whisk flour with salt.  Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough.  Press into disc.  Wrap and refrigerate until chilled, 30 minutes.

On lightly floured surface, roll out pastry to generous 1/3 inch thickness.  Using 4 inch round cutter, cut out 12 circles, rerolling scraps.  Fit into muffin cups; refrigerate for 30 minutes.

FILLING:  Meanwhile, peel, quarter and core apples.  Cut into small pieces.  Toss apples with sugar, flour, lemon juice, cinnamon and salt.  Divide apple mixture among pastry cups.

TOPPING:
In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined.  Sprinkle over apple filling.

Bake in bottom third of 375F oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release.  Let stand in pan on rack for 10 minutes; remove from pan and let cool.