Apricot Tart With Marshmallow And Cherry Toppings
1/2 tsp. salt
1/2 cup sifted icing sugar
1 tsp. baking powder
3/4 cup shortening (part butter)
1 tbsp. milk
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.