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1 c. butter
1 c. sugar
1 beaten egg
3 c. flour
2 tsp. baking powder
1/8 tsp. salt
1 tbsp. vanilla
1 c. raspberry jam
4 tbsp. sugar


Cream butter and sugar in a large mixing bowl. Blend in beaten egg, flour, baking powder, salt and vanilla. Spread half this mixture in a 9 x 13 inch pan. Top with jam, then sprinkle remaining crumb mixture over top. Sprinkle with sugar. Bake at 325 degrees for 60 minutes. Cut when cool. Makes 20 tarts.

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