Cherry Tarts

My favorite recipe from Grandma Lyons

Preheat oven to 350.
(Note: Oven MUST be hot before inserting tarts)

Grease 12 x 18 jellyroll pan (cookie sheet with sides)

Cream together 2 1/4 cups sugar and 3 sticks softened butter.
Add 1 1/2 Tblsp. vanilla and 6 eggs.
Add 3 cups flour and mix well.

Use pastry knife or spatula and spread mixture onto pan evenly.
With a knife, lightly section into 24 squares (6x4).
Drop spoons of pie filling (cherry, blueberry, peach etc.) -
NOT canned fruit - onto the center of each square
(the batter will melt up over the edges of the filling IF OVEN IS HOT)
Bake 25 - 30 minutes,
until edges just begin to turn brown and batter is golden.
Cool and cut into squares.