Fruit Tarts - Frugtlinser

Makes 16 to 18

Sift flour and salt. Add butter, working it in with your fingers. Moisten with ice water.

Wrap in a thin, clean towel or napkin. Place in refrigerator while preparing the filling as follows:


Place the nuts and raisins in a bowl with lemon juice and grated rind. Stir in the boiling water, sugar and butter. Add the egg and mix well. Add vanilla and cracker crumbs. Blend all ingredients together thoroughly.


Roll the pastry dough to ¼ inch thick, or less, on a buttered board. Cut into 4-inch squares and place a tablespoonful of the filling on each square. Fold over to make a triangle. Pinch the edges of each together with a fork dipped in flour. Prick the top of each tart with the fork.

Bake 20 to 22 minutes in a preheated 450° oven, or until lightly browned. Sprinkle with powdered sugar while still warm.