Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1/2 c Vegetable shortening
2 ea Eggs
2 1/2 c All purpose flour
2 ts Baking powder
-----FILLING-----
-any flavor jam, preserves,
-or fruit butter
1 ea Egg white -- beaten with
-1T milk
-- sugar for
sprinkling on top
Cream together sugar and crisco, beating until light.
Beat in eggs until creamy, then stir in flour and
baking powder to amek soft dough. Divide dough evenly
into 16 parts. Roll each part into a flattened ball
and set aside on a plate. Wrap plate in plastic wrap
and refrigerate two hours.
Grease cookie sheet and set aside.
Roll 1 ball dough into a rectangle about 1/16" thick.
Spread 1 heaping teaspoon of filling <or more> evenly
over dough leaving a generous margin. Roll out another
ball into similar shape and lay it neatly over the
first. Using sharp knife, trim the tart to
approximately 3 1/2"x5" and crimp edge with fingertips
or tines of fork. Place tart on cookie sheet and prick
top with fork.
Optional--lightly beat egg white with milk; brush tops
of tarts and sprinkle with sugar, if desired.
Bake 350 for 25 mins, until edges are browned. Prick
again during first 10 mins of baking keep them flat.
Cool, wrap, and store at room temp or frig. Tarts may
also be iced.
