Mini Tartlets with Lemons and Oranges

	Place 10 tartlet molds in the refrigerator. Sift flour with sugar and salt. Add softened butter and the egg. Use your hands to knead the dough until smooth. Continue kneading until it no longer sticks to the table. Wrap in plastic wrap and refrigerate for 1 hour. Preheat the oven to 200 °C. Take the dough out, shape it into a log and divide it into 10 pieces. Fill five of the molds with the dough, place them on a baking sheet, cover with foil, and bake for 15 minutes. Remove the foil 5 minutes before they are done. Remove the tartlets from the oven. Lower the temperature to 160 °C.
	For the lemon tartlet cream - beat the eggs with 50 g of sugar, gently add the juice of half a lemon and the zest, then incorporate the butter, mixing thoroughly. Fill the tartlets with cream and bake for another 10 minutes, after which remove them and let cool.
	Slice the remaining half of the lemon into thin rounds, placing one slice on each tartlet.
	Preheat the oven to 180 °C. Distribute the dough into the remaining molds, flatten it, and make fork holes. Place sliced bananas on the dough, drizzle with rum, and sprinkle with the remaining sugar. Bake in the oven for 20 minutes, then remove and let cool.
	Brush the finished tartlets with a thin layer of jam.