Cherry Tarts
1-1/2 cups flour
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line patty pans, being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes. Fill with cherries. Cover with hot syrup made as for strawberry pie, [page 27], using 1/2 cup juice from the cherries instead of strawberries.
Other fruit can be used in place of cherries.