Preheat oven to 450 degrees Fahrenheit.
Sift flour then measure.
Combine flour, salt and shortening with a pastry blender.
In a small bowl, beat egg and add vinegar, water.
Add egg mixture to flour mixture and mix well. The water varies so add more if the dough is dry add a tiny amount of water and if the dough is too wet, add a small bit of flour.
Roll pastry 1/8” thick and cut out 6 5” rounds.
Place each pastry round over the back of 3” muffin pan.
Make 6 pleats in the dough. I rotated the dough since it is difficult to pinch in between the muffin tins.
If your dough cracks, smooth out with a wet finger and bridge the gaps.
This pastry dough is flaky so you may get some cracks.
When placing the dough on muffin cups alternate since you don’t want them side by side and touching.
Prick bottom of shells with a fork.
Bake in the oven for 5-7 minutes until lightly golden.
Take out of oven and place on a rack to cool.
The cooled tart shells should slide off the tin. They are pretty delicate, so handle with care.