Petite Peach Pies

1 teaspoon unflavored gelatine
2 tablespoons cold water
1 (12 ounce) jar apricot preserves
1/2 cup sherry
Dash salt
1 (#2 1/2) can peach halves, well drained
8 baked 3 1/2-inch pastry tart shells (homemade or purchased)
1/2 cup whipping cream, whipped

Soften gelatine in gold water. Heat the preserves to boiling; add softened gelatine and stir to dissolve. Add sherry and salt. Cool mixture until it begins to chicken.

Place a peach half, cut side down, in each tart shell. Spoon the cooled preserve mixture over peach. Chill until set. Serve with whipped cream.

Maraschino cherries may be added to top for color.

Pastry Shells:
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water

Blend flour and salt in a mixing bowl. Cut shortening into dry ingredients with 2 knives or a pastry blender. Sprinkle water evenly over dry mixture at the same time tossing it with a fork until all portions are evenly dampened. Press mixture into a ball. Tear off portion and roll out on lightly floured board using just enough dough to make one shell. Place dough in tiny pie tins or pastry shells. If these are not available, a glass custard cup may be used by baking the dough on the outside of the inverted cup. To avoid shrinking during baking, pastry must not be stretched. Prick bottom and sides of pastry with fork tines. Bake at 450 degrees F for 12 to 15 minutes or until lightly browned.

Makes 4 or 5 pastry shells, depending on size.