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.

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.