These are yummy and relatively easy to make! I’ll be honest — pie crust and I are not the best of friends. On this particular day I ruined my first batch. I thought I’d be clever and combine the shortening and flour in my electric mixer. It was fine until I turned the speed up to get that last little bit of shortening mixed in and melted the shortening. Oops! I just stuck (no pun intended) to the tried and true pastry cutter after that. Out of curiosity, we also tried them using sugar cookie dough instead of pie crust! My kids loved them! -Mellyn Yield: 12
- 2 9 inch pie crusts (I used the standard flour, salt shortening crust)
- 1/2 cup your favorite jam, jelly or preserve
- sugar to sprinkle on top — optional
- Divide pie crust into 12 pieces.
- Roll each piece of dough into a circle and fill with 1-2 teaspoons of jam. If you have one, a tortilla press works great for flattening the crust! Just line it with wax paper for easy removal.
- Fold each circle in half and pinch the edges together or press with a fork.
- Using your fork, make a couple of holes in the top of each tart.
- Sprinkle with sugar, if desired.
- Bake at 375 degrees for about 10 minutes — the tops should be golden brown (I think in the picture mine look a little too pale.)
- Serve with vanilla ice cream.
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