Cornmeal/Bean Tarts

Preparation info
  • Makes

    2½ dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

South-of-the-border flavor excitement in bite-sized tarts



  • 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