Categories: Breakfast 
      Yield: 1 batch 
  
    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  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