Pop Tarts
Yield
servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| filling | |||
| 1 | x |
fruit jam
any flavor jam, preserves or fruit butter |
*
|
| 1 | each |
egg whites
beaten with, 1t milk |
*
|
| 1 | x |
sugar
for sprinkling on top |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| filling | |||
| 1 | x |
fruit jam
any flavor jam, preserves or fruit butter |
*
|
| 1 | each |
egg whites
beaten with, 1t milk |
*
|
| 1 | x |
sugar
for sprinkling on top |
*
|
Directions
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 inch thick.
Spread 1 heaping teaspoon of filling and/or more 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 3½ x 5 inch 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℉ (180℃) for 25 minutes until edges are browned.
Prick again during first 10 minutes of baking keep them flat.
Cool, wrap, and store at room temp or frig.
Tarts may also be iced.
