• Preheat the oven to 375F. Lay a piece of parchment on a baking sheet and set aside.
• To prepare the dough, combine the flour, salt, and sugar in a mixing bowl. Mix until combined. Add the cold butter and vegetable shortening. Mix with a paddle attachment on medium speed until the butter pieces get to about hazelnut size pieces.
• Add the ice cold water until it comes together as a ball of dough when pressed together. Wrap with plastic wrap and refrigerate for 20 minutes.
• Mix the apples, cinnamon, sugar, and lemon juice together until combined. Set aside.
• Roll the dough out on a lightly floured surface. Cut out 4 1/2" circles. Fill the center of each circle with the apples while leaving a border on the edges. Fold up the edges of the dough. Egg wash the edges and bake for 15 minutes until golden brown.
• Let it cool to room temperature. Brush each tart with the apricot glaze and serve.

Seed Cakes

• Preheat the oven to 375F. Lightly grease a mini loaf pan and set aside.
• In a stand mixer, cream the butter until smooth. Add the sugar and lemon zest and mix on medium speed until well combined. Add the egg and vanilla and mix until incorporated.
• Add the almond meal and salt and mix. Add the flour and baking powder on medium speed and mix until combed. Finally, add the caraway seeds and mix until incorporated.
• Portion the batter evenly into pan and bake for 15-20 minutes until golden brown and a skewer comes out clean when inserted in the center.