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BLACKBERRY TARTS 
4 c. blackberries (or dewberries)
Sugar to taste (I use 2/3 c.)

Prepare washed berries with sugar, set aside. Preheat oven to 350 degrees.

TART SHELLS:

3 c. flour
1 tsp. salt
1 c. shortening
7-8 tbsp. water

Sift flour and salt. Cut in shortening. Add water 1 tablespoon at a time, tossing with a fork. Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts. Fit the dough circles into muffin pan like small pies. Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned.
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