Sweet
Orange Marmalade Tarts
Pastry
Plain
Pastry
For one
single-crust pie or 4 to 6 tart shells
Ingredients
1½ cups sifted
all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5
tablespoons cold water
Filling
Smucker’s
Sweet Orange Marmalade
Method
1.
Sift flour and salt together.
2.
Cut in shortening with pastry blender
till pieces are the size of small peas. (For extra tender pastry, cut in half
the shortening till like cornmeal. Cut
in remaining till like small peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture.
4.
Gently toss with fork.
5.
Push to side of bowl.
6.
Repeat till all is moistened.
7.
Form into a ball. (For double-crust and
lattice-top pies, divide dough for lower and upper crust and form into balls.)
8.
Flatten on lightly floured surface by
pressing with edge of hand 3 times across in both directions.
9.
Roll from center to edge till 1/8 inch
thick.
10.
With a 4” round cookie cutter cut into
circles.
11.
Fill the center with approximately 1 – 2
teaspoons of Smucker’s Sweet Orange Marmalade and spread leaving about 1”
edges. Fold in the 1”edges over
marmalade, pleating as necessary to fit snugly around marmalade.
12.
Place on lightly greased cookie sheet.
13.
Bake at 400°F.
14.
Bake for approximately 20 minutes until
lightly brown.
Sweet
Orange Marmalade Tarts were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Pastry
Recipe was taken from Better Homes and Gardens New CookBook, the chapter on
“Pastry”, page 230 of the Third Printing 1970.
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