1 package dried peaches

1 cup sugar

1/4 tsp salt

Soak peaches in boiling water 30 minutes. Wash and remove and hard cores. Cover fruit with boiling water and boil slowly until fruit is tender enough to mash into soft pulp. Mash thoroughly and add sugar and salt. Meanwhile prepare dough.

Dough:

2 cup flour

1/2 tsp soda

1 tsp baking powder

1/2 tsp salt

1 cup buttermilk

2/3 cup shortening

Nutmeg to taste

Mix with spoon and knead. Turn onto floured board and roll. Pinch small amount of dough and roll into small circles. Spread fruit pulp over entire circle. Add nutmeg over tarts fold over in half-moon shape and seal edges with a fork. Prepare all tarts before you are ready to cook. Place shortening in shallow baking pan and place in oven to get hot. Then place the pies in the hot shortening and return to oven. When the pies begin to brown turn over and let other side brown. Oven should be on about 400 degrees.

Note: Apples may be used to substitute peaches.

Recipe by E. Jean Sharpe

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