| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Fruits, Dairy |
|
Breakfast |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Vegetable shortening |
| 2 |
|
Eggs |
| 2 1/2 |
c |
All purpose flour |
| 2 |
ts |
Baking powder any flavor jam, preserves, or fruit butter |
| 1 |
|
Egg white; beaten with 1T milk |
|
|
;sugar for sprinkling on top |
INSTRUCTIONS
FILLING
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.
Posted on Cooking echo by Pat Stockett
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