2 cups all purpose flour
1 teaspoon salt
3/4 cup chilled Crisco
4 tablespoons cold water
2 apples (your choice) peeled and sliced very thin
1/2 cup sugar
1 teaspoon cinnamon
2 teaspoons butter cut into small pieces
Combine dough ingredients with a pastry blender, fork or food processor until it begins to hold together. Cover dough with plastic and place in the refrigerator for 1 hour to chill.
Peel, core and slice 2 apples. Add sugar and cinnamon to apples and coat well.
Roll dough (between two sheets of waxed paper) into a large 12 inch diameter circle or two smaller circles if you want smaller individual tarts. Remove waxed paper and place dough on parchment paper lined cookie sheet. Place the apple mixture in the middle of the dough and fold the dough inwards, pinching edges. Dot the apples with bits of butter.
Bake at 375 degrees for about 40 minutes
Note: To make the top look shinny, microwave a heaping tablespoon of currant jam until melted (just a few seconds)
Brush the top of tart.