| 1 | Combine sifted flour and 1 teaspoon salt. |
| 2 | Cut in shortening until particles are size of peas. |
| 3 | Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough. |
| 4 | Shape into 6 balls. |
| 5 | Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans. |
| 6 | Fold edges under and build up high fluted rim. |
| 7 | Pierce all over with fork tines. |
| 8 | Separate 1 egg. |
| 9 | Beat egg white lightly and brush over bottoms and sides of shells. |
| 10 | Bake below center of oven at 425f 15 minutes. |
| 11 | Meanwhile, melt butter and saute bacon 1 minute. |
| 12 | Add apple slices, cover and cook about 10 minutes, until apples are almost translucent. |
| 13 | Beat remaining whole eggs with remaining egg yolk. |
| 14 | Add flour, half and half, remaining ?teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well. |
| 15 | Sprinkle cheese evenly among tart shells, top with apples and bacon. |
| 16 | Pour egg mixture into shells. |
| 17 | Bake at 375f about 30 minutes, or until set in center. |
| 18 | Cool to lukewarm before cutting |
