Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first. Using sharp knife, trim the tart to approximately 3 1/2"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork. Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired. Bake 350 for 25 mins, until edges are browned. Prick again during first 10 mins of baking keep them flat. Cool, wrap, and store at room temp or frig. Tarts may also be iced. Posted on Cooking echo by Pat Stockett