2 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter, chilled and cut into pieces
1/4 c. shortening
1/3 c. ice water
2 eggs, beaten
1 c. sugar
1 tbsp. corn meal
2 tsp. white vinegar
1/3 c. butter, melted
1/4 tsp. vanilla extract

Combine flour and salt in bowl; cut in 1/2 cup butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle water (1 tablespoon at a time) over surface; stir with fork until moistened. Shape dough into 36 balls. Place in miniature muffin pans, shaping each ball into a shell. Cover and chill pastry shells 30 minutes. Combine eggs and next 5 ingredients; stir well. Spoon evenly in shells; bake at 350 degrees for 20-25 minutes or until golden brown. Remove from oven. Remove tarts from pan and let cool on wire racks. Garnish, if desired, with fresh raspberries. Yield: 3 dozen.