I found a recipe for tomato hand pies in a Martha Stewart issue many years ago, and had it in the back of my head until last week when I finally tried it out. It was one of those recipes that lingered in my thoughts; I knew I would love it, yet it would take a surplus of energy to get it done. Every Summer that came and went, I thought about this recipe. For the past couple of Summers I have not had much time for home cooking, or a surplus of energy for that reason, but this year I have made sure to work on some new recipes and test old ones out as much as possible. I had also been really wanting to try making a pie crust with leaf lard. I thought that I would kill two birds with one stone, and make the tarts with a lard crust. Don't be scared of lard. If you are dubious about eating lard for health or weight reasons, you should read this. I was not a lard eater for a long time, until I spent some time in Italy and saw that when prepared as an artisinal product, it is not bad for you, and is really delicious. Seeing the way Italians eat made me throw away all of the nutritional advice that had been keeping me off pasta and lard for many years. I digress. The end result of all of this? The lard* adds a crazy delicious flakiness to the crust, which goes great with the roasted mellow sweetness of the tomatoes. So great that we have made this recipe three times in one week. We will be offering them soon, when soup comes out and lunch is back in full swing.