1. For Single-Crust Pastry, in a large bowl stir together 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 T. cold water total.) Form dough into ball. *

2. Divide Single-Crust Pastry into 10 portions. On a lightly floured surface, use your hands to slightly flatten one portion. Roll dough from centre to edges into a circle about 3 1/2" in diameter. Lin a 3-inch individual tart pan with pastry. Press pastry into fluted side of tart pan; trim edge. Prick bottom of pastry. Line with a double thickness of foil. Repeat with remaining portions of pastry.

3. Place pastry-lined tart pans on a very large baking sheet. Bake in a 450 F. oven for 8 minutes; remove foil. Bake for 5 to 6 minutes more or until tart shells are golden brown. Cool in pans on a wire rack. Remove tart shells from pans.

4. For filling, in a medium bowl stir together sour cream and mashed banana. Sweeten with sugar (or sugar substitute).

5. Divide filling mixture among tarts; top with raspberries (or banana slices and/or kiwi slices).

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.