Put the crawfish in the vermouth to marinate for 15 minutes. Strain the vermouth into a non-aluminum pan and add the shallots and dill. Reduce by half and add the cream & capers.Reduce by half or until slightly thickened. Add the tails. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature. Serves dozen (wrv)