Jam tarts

Combine the flour and salt.

Work the chilled shortening into the flour with the fingertips until well blended and no lumps remain.

Dribble in enough water to make the dough form into a ball.

Roll out one eighth of an inch thick.

Cut out rounds with a cutter about the size of a drinking glass, re-rolling the spares with a little water.

Spoon jam onto each round, fold into a half moon and pinch the edges.

Bake close together on a baking sheet at 375F until golden brown on top.