Mix flour, shortening, and salt with a pastry blender until thoroughly blended together.
Slowly add 1 cup of water while mixing with a fork.
Form the dough into a large ball, then divide into 24 small balls.
Roll out the balls into small flat circles and place dough into muffin tins. Pinch and shape the top edges like you would with a pie crust. Stab with a fork on the bottom and sides of the crust to prevent bubbling.
Sprinkle a little sugar over the top edges.
Bake at 425 degrees for about 10 minutes (or until the crusts look lightly golden).
For the filling:
Wash and slice the strawberries. Peel and slice the peaches. Mix together in a large bowl and set aside.
Mix sugar and cornstarch in a small bowl and set aside.
Mix water and butter in a saucepan over medium heat. When heated and melted together, slowly add in the sugar/cornstarch mixture while stirring constantly.
Continue to stir over heat until sauce becomes thick, then remove from heat and add the almond extract.
Immediately pour the heated sauce over the bowl with the peaches and strawberries. Gently stir until fruit is evenly coated. Allow to cool, and then refrigerate until ready to serve.
Just before serving spoon mixture into individual pre-cooked crusts. Makes 24 tarts.
*There are a variety of fruits that are delicious in mini tarts, including raspberries, blueberries, blackberries, bananas, kiwi, and nectarines.