1/2 cup granulated sugar
1/2 cup vegetable shortening
2 1/2 cups all-purpose flour
2 teaspoons baking powder
Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 tablespoon milk
Sugar for sprinkling on top
Cream together sugar and vegetable shortening, beating until light. Beat in eggs until
creamy, then stir in flour and baking powder to make 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-inch thick. Spread 1 heaping teaspoon of
filling 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 x 5 inches 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
Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during
first 10 minutes of baking to help keep them flat. Cool, wrap and store at room
temperature or refrigerator. Tarts may also be iced.
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