Orange Tea Tartlets
|Piecrust mix||16 Ounce (1 Package)|
|Grated orange rind||2 Teaspoon|
|Orange juice/Orange jelly / preserves / marmalade||4 Tablespoon|
|Chopped nuts||4 Tablespoon|
Start heating oven to 450°F.
Blend rind with piecrust mix; add orange juice; mix lightly with fork.
Shape into ball.
Roll half of dough at a time, 1/8" thick.
Cut with 3" scalloped cookie cutter.
Fit rounds in muffin-pan cups (about 2" across top); prick with fork.
Bake 10 to 12 min.
Fill with jelly, top with nuts.