Combine flour and salt. Cut in Crisco. Add water, a little at a time, combining with a fork.

Sprinkle flour on working surface. Roll dough out into thin crust, but not too thin to work with. Use a small circle cutter to make little crusts and press dough into mini muffin pan.

Combine first six filling ingredients together in large bowl and stir until well blended. Stir in nuts.

Spoon into unbaked tarts, filling each with about 1/4 c. of filling.

Bake at 350 F. for 22-25 minutes.

Allow to cool 5 minutes before removing from pan. Cool completely and store in airtight container.