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Ingredients
6 ounces of self-rising flour
Quarter teaspoon salt
1 -1/2 ounces of Crisco shortening
1 -1/2 ounces of butter
5 to 7 teaspoons of cold-water
Jam or lemon curd
2 ounces of butter
2 ounces of sugar
2 ounces of self-rising flour
1 egg, beaten
Method
Mix the 6 ounces of flour and salt in a bowl.
Rub in the Crisco and butter with fingertips.
Using a knife, mix in the cold water to form a stiff dough.
Turn onto floured work surface.
Roll out pastry, cut into rounds (use a small drinking glass if you do not have a cookie cutter).
Line tart tins (small muffin tin will do) with each round or pastry.
The pastry will come partway up the sides.
Place small amount of jam or lemon curd in bottom of each case.
Cream remaining butter and sugar; fold in beaten egg and flour.
Place a teaspoon of this mixture into each case.
Bake 375 to 400 degrees for 20 minutes and cool on a wire rack.
Recipe by Wendy Hendricks from the Sandringham Chapter cookbook