Tart and tangy these mini tarts are perfect for Thanksgiving or Christmas. The tarts make a colorful addition to any party platter.
The tarts store in the refrigerator for several weeks and freeze well.
3 cups flour
1 tsp salt
1/2 lb vegetable shortening
Mix flour, salt and vegetable shortening until crumbly. To a measuring cup add 1 egg and enough milk to make 1/2 cup. Pour wet mixture into flour mixture and combine. Chill for at least an hour.
3/4 cup cranberries
1/4 cup raisins
1/4 cup sugar
1/2 tbsp flour
1/3 cup hot water.
Combine above in blender until mixture is smooth. Pour into prepared tart shells using the pastry recipe above. Bake in a 400 degree Fahrenheit oven for 20 minutes.