Apricot Tart With Marshmallow And Cherry Toppings Recipe


MethodMain Ingredient


 All purpose flour2 Cup (16 tbs), sifted
 Salt1/2 Teaspoon
 Icing Sugar1/2 Cup (16 tbs), sifted
 Baking powder1 Teaspoon
 Shortening3/4 Cup (16 tbs)
 Milk1 Tablespoon
 Apricot Filling
 Marshmallow Topping
 Candied cherries


Heat oven to 425 degrees.
Sift flour, salt, icing sugar and baking powder together into bowl.
Add shortening and cut in coarsely.
Beat egg and milk together with a fork.
Add to flour mixture and blend lightly with fork until dough sticks together and leaves sides of bowl.
Form dough into small balls, about 1 inch in diameter, and press into 36 small (2-inch) tart tins, pressing to sides to form shells.
Prick bottoms of shells.
Bake about 10 minutes, or until nicely browned.
Cool on cake rack.
Fill with Apricot Filling and top with a spoonful of Marshmallow Topping.
Decorate with a small piece of candied cherry.