Cornmeal/Bean Tarts

Pastry

• 2 c. sifted flour
• 1 tsp. salt
• 1 c

• To make pastry shells, sift together flour and salt; stir in cornmeal. Cut in shortening until mixture resembles fine crumbs. Stir in grated cheese. Sprinkle water over mixture, tossing lightly with a fork until pastry is uniformly dampened.
• Roll to about ⅛" thickness on lightly floured surface. Cut with 2" biscuit cutter. Press pastry circles into tiny tart cups