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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