Prep. Time 20 - 25 mins
Cooking Time 15 mins
Refrigeration Time 1 hr
Yields 8 tartlets
2 pie crusts
1 egg, beaten
Choice of jam
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
2 cups (260 g) all-purpose flour, sifted
1/2 cup (100 g) vegetable shortening
1/2 cup (114 g) butter
1/3 cup + 1 tbsp (100 mL) cold water
Instructions Preheat oven to 450 °F (230 °C).
On lightly floured surface, roll out pastry into a 16 x 8-inch (40 x 20 cm) rectangle. Cut out 8 4-inch (10 cm), or 16 2-inch (5 cm), circles. Place half the pastry circles on buttered cookie sheet and brush with half the beaten egg. Set aside.
With pastry-cutter, cut out centre of each remaining circle to obtain 1-inch (2.5 cm) wide rings. Reserve cutouts. Top pastry circles on cookie sheet with pastry rings. Brush with remaining beaten egg.
Bake tartlets and pastry cutouts for 15 minutes. Remove from heat and cool. Dust tartlets with icing sugar and fill centre with jam. Top partly with pastry cutouts and serve immediately.
In large bowl, mix salt, sugar and sifted flour. With pastry blender, or two knives, cut in vegetable shortening and butter. Sprinkle with cold water, tossing with fork to mix. Gather dough together and form into ball. Wrap in plastic wrap and refrigerate for 1 hour.