Raspberry jam tarts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| %%%%%%%%%%%%%%%%%%%% | ||
| %%%%% PASTRY %%%%% | ||
| %%%%%%%%%%%%%%%%%%%% | ||
| ⅔ | cup | Margarine |
| 1 | each | Egg |
| 1¾ | cup | Flour |
| ½ | each | Brown sugar |
| 1 | teaspoon | Vanilla |
| %%%%%%%%%%%%%%%%%%%%% | ||
| %%%%% FILLING %%%%% | ||
| %%%%%%%%%%%%%%%%%%%%% | ||
| ¼ | cup | Raspberry jam |
| 2 | teaspoons | Lemon juice |
| ⅔ | cup | Flour |
| ⅓ | cup | Margarine |
| 1 | each | Egg |
| ½ | teaspoon | Baking powder |
| ¼ | cup | Sugar |
| 1 | teaspoon | Lemon rind |
Directions
PASTRY: Cream together butter & sugar. Beat in egg and vanilla.
Blend in flour. Press into 12 ungreased muffin cups. Chill if necessary. FILLING: Put jam in tarts. Mix the rest of the ingredients and spoon over jam. Bake in preheated 350F oven for 15-20 minutes. Origin: My recipe files. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-15-95