PASTRY:

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2/3 c. shortening & 2 tbsp. melted butter
5 to 7 tbsp. cold water
1 tsp. vinegar

Mix dry ingredients. Cut in the shortening and butter. Combine 5 tablespoons water and the vinegar and add to form dough. If more cold water is needed, add the extra 1 or 2 tablespoons. Use walnut-sized bits of dough and press into greased gem pans (2 inch) or muffin tins to form a shell.

Refrigerate a few hours or overnight. Add filling and bake at 350 degrees for 25 to 30 minutes. This should make about 22 small tarts or 12 muffin sized tarts.

FOR FILLING:

1 c. chopped walnuts
1/2 c. raisins or chopped dates

2 eggs
3/4 c. sugar
1/3 c. butter, melted
1 tsp. vanilla

Pour over nuts and raisins. Bake and remove carefully after 10 minutes.