Instructions: Cream shortening and sugar together and then beat in the eggs, one at a time.

Sift together dry ingredients and stir into sugar mixture to make a soft dough.

Chill for 1 hour. Heat oven to 350`. Turn dough onto floured surface and roll out 12 rectangles, each 8 to 12". Spread about a tablespoon of preserves over half of each rectangle, staying well within the edges the pastry. Fold dough over the preserves and trim the edges with a pastry wheel or crimp with a fork to close. Place on greased cookie sheet and brush with the egg yolk-cream mixture. Bake for 20 minutes. Cool. Stir vanilla and milk into powdered sugar until you have a thin frosting. Dribble a tablespoon on top or each tart or brush on. Wrap tarts with foil and store in the refrigerator. They will keep for about 7 days. Will freeze for 3 to 4 months.

To use: Toast 4 minutes if frozen, 2 minutes if thawed. Frosting will get runny and hot.

Yield: 12 toaster tarts.

NOTES : For chocolate tart: use 1 tablespoon Chocolate Sauce.

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