1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
3 to 4 tbsp. ice water

Make pastry in traditional manner. Roll 1/8 inch thick and cut into 4 inch rounds. Press into muffin or tart tins. Fill with:

FILLING:

1 beaten egg
1/3 c. butter
1 c. brown sugar
2 tbsp. milk
1/2 c. raisins or chopped nuts
1 tsp. vanilla

Fill tart shells 2/3 full. Bake at 450 degrees for 8 minutes. Reduce heat to 350 degrees and bake 15 to 20 minutes longer. 12 to 15 tarts.