Starwberry Jam Tarts
from the kitchen of Sharmagne Leland-St. John

2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup strawberry jam

Mix the flour, shortening, sugar and salt together
until the mixture resembles coarse crumbs. Add
water and mix until you can form a ball.

Place in the refrigerator for 30 minutes to chill.

Preheat the oven to 400° F.

Grease 24 shallow muffin cups.

Roll the pastry out thin; cut into rounds with a
cookie cutter. Place each round in a muffin cup.
Add 2 teaspoons of jam to each pastry cup.

Bake in preheated oven for approximately 20
minutes or until golden brown.

Remove from oven and cool on a rack.




 


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