or as Noah calls them "Non-Australian Tarts"

1/4 cup sugar
1 cup shortening
1/2 tsp salt
2 eggs
2 tsp baking powder
1 cup sour cream
1 tsp baking soda
1 tsp lemon extract
Flour
1 can raspberry pie filling

Add baking soda to sour cream.

Add everything to a large bowl and mix together. Add enough flour to make a smooth but soft dough (a couple of cups normally - how much seems to depend on the brand, the type of sour cream, and the local humidity. You want the dough as soft as possible but still workable.)

Roll out and cut into circles. You need a full circle and also second circle without the center. (We use a water glass and a shot glass.) Place the second circle on top and fill the hole with jam.

Bake at 450 F until lightly browned, about 8-10 minutes. (varies with tart size)

Makes about 2 dozen.