| 1 | Cream together sugar and crisco, beating until light. |
| 2 | Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. |
| 3 | Divide dough evenly into 16 parts. |
| 4 | Roll each part into a flattened ball and set aside on a plate. |
| 5 | Wrap plate in plastic wrap and refrigerate two hours. |
| 6 | Grease cookie sheet and set aside. |
| 7 | Roll 1 ball dough into a rectangle about 1/16" thick. |
| 8 | Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. |
| 9 | Roll out another ball into similar shape and lay it neatly over the first. |
| 10 | Using sharp knife, trim the tart to approximately 3 ?x5" and crimp edge with fingertips or tines of fork. |
| 11 | Place tart on cookie sheet and prick top with fork. |
| 12 | Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired. |
| 13 | Bake 350°F for 25 mins, until edges are browned. |
| 14 | Prick again during first 10 mins of baking keep them flat. |
| 15 | Cool, wrap, and store at room temp or frig. |
| 16 | Tarts may also be iced |
