Pot Tarts

This recipe is versatile as they come great for pies and tarts.

(6 count) 2 1/4 cup flour

1 cup green butter or coconut oil

1/3 cup ice water

Knead dough, wrap and refrigerate. Flour surface and roll out dough cutting 12 rectangle shapes. Fill center with 1-2 tbsp jam or filling cover with second layer and seal ends with a fork. Whisk egg (or plant milk)and brush onto sealed tarts. Refrigerate 15 minutes before baking at 295° for 45 minutes on greased pan.

Filling Ideas

Cherry, strawberry, cherry, chocolate(equal parts milk and chocolate or Nutella)

cinnamon brown sugar(equal parts butter and sugar with 1 tbsp flour + 1 tbsp cinnamon)

Frosting

1 cup powdered sugar

1 tsp vanilla extract

3 tbsp milk