Chocolate Strawberry Pastries

Tasty little pastries are made all the better with the inclusion of our Strawberry Rhubarb Preserves.

Ingredients

Directions
1. In a medium bowl, mix together flour, cocoa powder, brown sugar and salt. Using a pastry blender or 2 knives, cut butter and shortening into flour mixture until course crumbs form. Add water, 1 tablespoon at a time, toss with fork until dough forms. Shape dough into a disk, wrap in plastic, chill for 1 hour. Preheat oven to 375 degrees F.
2. On a floured surface, using a floured rolling pin roll 2/3rds of dough into an 11 inch round. Fit into a 9 inch spring form pan. Spread Strawberry Rhubarb Preserves evenly over dough.
3. On a floured surface, using a floured rolling pin, roll the remaining dough into a 10 inch square. Cut into 1 inch wide strips. Arrange 8 strips in a lattice pattern over filling. Trim off excess dough. Arrange 2 strips around edge of lattice.
4. Bake tart until crust is set and filling bubbles, approximately 25 minutes. Transfer pan to a wire rack to cool slightly. Remove sides of pan; cool completely.

$7.89

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