Individual fruit tarts

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: INDIVIDUAL FRUIT TARTS
  Categories: Desserts, Fruits/nuts
       Yield: 12 servings
  
            Short pastry
            - rolled out
            - to about 1/8-in thickness
      12 tb Granulated sugar
       2 tb Granulated sugar
            -to sprinkle on
            - rolled pastry
            Apricot jam; warmed
            Fresh fruit
            -such as
            -Golden Delicious apples,
            - Pears and so forth
            Butter
     1/2    Lemon, juice only
  
   PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches
   across using a cookie or biscuit cutter. Gather into a ball the dough
   remaining from the cutouts, roll again and cut additional circles. Sprinkle
   with about 2 tablespoons of sugar, stack with waxed paper between and
   refrigerate, or better, freeze.
   
   Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
   juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a
   disk of dough, turn the edges up as though making a small pizza. Spread a
   little apricot jam over the pastry. Put a few slices of overlapping fruit
   on, paint with more apricot jam, sprinkle with a tablespoon of sugar and
   dot with butter. Bake for 15 minutes. The pastry edges should be golden
   brown.
  
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