| |
|
What You Need:
(To Make: 1 tart)
|
|
|
|
2 oz butter
2 oz lard
½ pound flour
Pinch of salt
Milk and water
½ pound fresh fruit (such as gooseberries, currants, rhubarb, or whatever fruit is in season)
Sugar
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Rub butter and lard into flour, add a pinch of salt and mix to a paste with milk and water.
|
2. Roll out half the pastry to about 1/8 inch thick, cover a greased pie plate with the pastry and put over it fresh fruit.
|
3. Sprinkle with sugar, cover with another layer of pastry of the same thickness, pressing the edges firmly all round to prevent the juice from running out.
|
4. Bake in a moderately hot oven (400°F) for 30 minutes or till the fruit is cooked.
|
|
|
|
|
