6 c. flour
1 lb. lard
1 tsp. salt
1 tbsp. sugar
1 cake fresh yeast or 1 env. dry yeast
1 c. sweet cream
3 beaten eggs

Mix first 4 ingredients as for pie crust. Then in yeast add cream and mix well. Add beaten eggs a little at a time and mix. Chill overnight in a covered bowl.

Roll out in sugar instead of flour. Cut into 3" squares. Cut toward center from corners, put 1 teaspoon filling in center, bring corners together on top. Bake until lightly browned, about 10 minutes in 350 degree oven. Makes about 10 dozen tarts. Excellent for freezing.

FILLING:

2 lbs. prunes, cooked, pitted & chopped
1/2 c. cooking liquid
1/2 c. sugar
1 tbsp. flour
Pinch of salt

Mix and cook until thick. Apricot, raisins or date or other fillings can be used.