1 1/2 c. flour
1 tsp. salt
4 oz. shortening
1 tbsp. water
6 tsp. raspberry preserves
1 pkg. yellow Jiffy cake mix
6 cherries

Make a pie crust: Sift flour and salt, then cut in shortening, and add just enough cold water to make a soft ball. Then roll the crust out very thin. I use the cover of a one pound Crisco can to make circles. Then line a 12 cupcake pan.

Put 1/2 teaspoon raspberry preserves in the center of each cup.

Mix a package of yellow Jiffy cup cake mix.

Pour cupcake batter into cups, over the raspberry preserves.

Bake for 20 minutes at 350 degrees.

When they have cooled, make a thin butter frosting.

Frost each tart and place 1/2 cherry in the center.

THIN BUTTER FROSTING:

Butter
Confectioners' sugar
Milk
Vanilla