1 1/3 c. sifted flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. shortening
1 egg, beaten and put in measuring c. then fill c. to 2/3 mark with milk

Cut in dry ingredients with fork; add egg and milk mixture. Roll on floured board and cut into 5 to 6 inch rounds. You may pull small balls of dough and roll each tart separate. While round is still on floured board, brush the edges with cool water, using hand or brush. Put 1 rounded teaspoon (or tablespoon on if tart is large) of filling on one side of round; fold over and seal edges by crimping with fork. Fry in medium hot oil, turning once. You may bake these tarts at 375 degrees until golden brown. Place fried tarts on paper towel to drain when removing from hot oil.