Lemon Cream Cheese Fruit Tartlettes

• Crust:
• 1/ 3 cup plus 1 tablespoon shortening
• 1 cup all-purpose flour
• 1/ 4 teaspoon salt
• 2-3 tablespoons cold water
• Filling:
• 3 oz. cream cheese, softened
• 1/ 4 cup lemon curd
• 1/ 4 cup sour cream
• 1 1/ 2 cups assorted berries or sliced fruit
• 1/ 3 cup apple jelly, melted

Heat oven to 475 degrees F.  In medium bowl, cut shortening into flour and salt, using pastry blended or fork, until mixture resembles coarse crumbs.  Add water, 1 tablespoon at a time, stirring with a fork, until moistened and dough begins to hold together.  Gather dough into a ball.  On lightly floured pastry cloth, roll dough into 10-inch circle.  Using a 3-inch round cookie cutter, cut dough into circles. Press circles into tartlet pan.  Reroll remaining pastry dough if needed.  Prick pastry thoroughly with fork to prevent puffing. Bake 5 to 7 minutes, until golden; cool.  In medium bowl, combine cream cheese, lemon curd and sour cream; blend well.  Spoon 1 tablespoon filling in bottom of each tartlet. Top each with fruit. Brush fruit with melted apple jelly.  Makes 12 tartlets.