1/2 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder

Filling
Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 tablespoon milk
Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make 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 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 3 1/2 x 5 inches 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 at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced.