Raspberry Jelly Tarts

(from Lucianolinda’s recipe box)

Source: Country Woman- Brenda King, Weyburnm Saskatchewan, Canada

Categories: Pies- Cobblers- tarts

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 Tbsp. cornstarch
  • 1/2 cup raspberry jelly
  • 3/4 cup flaked coconut
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 1 1/2 Tbsp. butter or margarine, melted
  • 2 tsp. lemon juice
  • 1/2 tsp. cornstarch
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

Directions

  1. Combine first 5 ingredients, and knead until blended. Shape dough into 24 (1-inch) balls.
  2. Place miniature paper baking cups in miniature muffin pans. Place balls in cups; press evenly into bottoms and up sides. Chill 1 hour.
  3. Spoon 1 tsp. jelly into each tart.
  4. Stir together coconut and next 7 ingredients, and spoon mixture evenly into tarts.
  5. Bake at 375 degrees for 15 minutes. Cool in pans on a wire rack.

  6. makes 2 dozen

  7. Tarts may be frozen up to 1 month. Thaw at room temperature.

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