pondlady
03-10-2007, 11:32 PM
Oven: 350
20 Minutes
3/4 c shortening
3/4 c sugar
3 eggs
3 3/4 c flour
3 t baking powder
1/2 c fruit preserves
Frosting:
1/2 c powdered sugar
1/2 t vanilla
2 T milk
Preheat oven. In mixer or food processor, cream shortening and sugar together and then beat in the eggs, one at a time. Sift together flour and baking powder and stir into shortening mixture to make a soft dough. Chill for 1 hr. Turn dough out onto a floured surface and roll out 12 rectangles, each 8 x 12”. Spread one T of preserves over half of each rectangle, staying well within the edge of the pastry. Fold pastry dough over the preserves and trim the edges with a pastry wheel or crimp with a fork to close. Place tarts on a greased cookie sheet and bake for 20 min. Let cool. Mix vanilla, milk, and powdered sugar until you have a thin frosting. Dribble frosting on cooled tarts.
20 Minutes
3/4 c shortening
3/4 c sugar
3 eggs
3 3/4 c flour
3 t baking powder
1/2 c fruit preserves
Frosting:
1/2 c powdered sugar
1/2 t vanilla
2 T milk
Preheat oven. In mixer or food processor, cream shortening and sugar together and then beat in the eggs, one at a time. Sift together flour and baking powder and stir into shortening mixture to make a soft dough. Chill for 1 hr. Turn dough out onto a floured surface and roll out 12 rectangles, each 8 x 12”. Spread one T of preserves over half of each rectangle, staying well within the edge of the pastry. Fold pastry dough over the preserves and trim the edges with a pastry wheel or crimp with a fork to close. Place tarts on a greased cookie sheet and bake for 20 min. Let cool. Mix vanilla, milk, and powdered sugar until you have a thin frosting. Dribble frosting on cooled tarts.