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Cherry Tarts

1 1/2 cups flour 3/4 teaspoon salt 3 teaspoons Royal Baking Powder 6 tablespoons shortening 1/3 cup cold water Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line patty pans, being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes. Cover with syrup made as for strawberry pie using 1/2 cup juice from the cherries instead of strawberries. Cook over hot fire, stirring constantly for a minute or two. Remove from fire and beat hard. Return to slow fire, cook slowly until thick, and pour while hot over cherries which have been put into patty shells. Other fruit can be used in place of cherries.