Using a food processor add the flour, sugar and salt and pulse a few times. Add the butter and lard and continue to pulse until the dough is in pea sized shapes.

Don't over mix, maybe 8-12 times. Now with the machine running pour the water down the tube and continue to pulse until it forms a ball adding in more water if necessary up to the 8 Tbsp. mark. Remove dough and place on a floured surface and roll into a ball. Wrap with plastic wrap and refrigerate for 30 min.

Meanwhile prepare filling. Toss the crabapples and strawberries with the sugar and cornstarch. set aside. Preheat oven to 425F.

Divide the dough in half and roll each half into 10" round circles on parchment paper. Divide the fruit filling between the two tarts to within about 3" of the edge. Fold the pie dough over the edges in a free-form fashion.

Whisk the egg and cream together and brush the edge with the mixture. Sprinkle on the almonds pressing them in slightly. Sprinkle on the maple sugar. Carefully transfer to a baking sheet.

Bake for 35 min. or until center of the fruit is bubbling and the crust is golden brown.

Let cool for at least 15 min. before serving.