Salmonberry Tart

By Hklbrries

Ingredients

• 1/2 cup shortening
• 3 cups flour
• 2 eggs, well beaten
• 1 cup sugar
• 1/2 tsp salt
• 1 cup salmonberry or currant jelly

Details

Servings 6

Preparation

Step 1

Cut the shortening into the flour. Add three-quarters of the beaten egg, and all but about 3 tablespoons of the sugar. Beat until stiff. Press into two (8-inch) cake pans or pie plates, on the bottom only. Brush remaining beaten egg over tops and sprinkle with remaining sugar. Bake at 350 F until lightly browned. Remove from pans. Cool.

Spread one crust with jelly and cover with remaining layer. Dust with powdered sugar.

For individual tartlets: Add 1/4 cup shortening plus 2 tablespoons water to basic dough. Roll out to fit tartlet pan. Fill each with jam. Cut remaining rolled dough into strips to make lattice top. Brush with egg. Bake at 425 F for 15 minutes or until crust browns.

Note: Other berry jellies or jams may be substituted for salmonberry jelly.