Dominion Tart

Ingredients

• 6 tablespoonfuls Crisco
• ¥% teaspoonful mixed spices
• 34 cupful flour
• 34 cupful potato flour
• 1 tablespoonful sugar
• 1 teaspoonful lemon juice
• 3 apples
• ¥% cupful prunes
• Y% cupful water
• 4 tablespoonfuls sugar
• 1 tablespoonful cakecrumbs

Method

1. 1

   Peel, core and slice apples, wash prunes in lukewarm water.

2. 2

   Put these into a small saucepan with sugar, grated lemon rind and cold water.

3. 3

   Stew slowly until apples are soft.

4. 4

   Remove prunes, take out stones, cut prunes in small pieces and return them to apples to cool.

5. 5

   For pastry, sift flours, sugar, salt, and spices into basin.

6. 6

   Add Crisco and cut it into flour until finely divided.

7. 7

   Rub together lightly until as fine as breadcrumbs.

8. 8

   Add lemon juice and sufficient water to make stiff paste.

9. 9

   Divide into two equal pieces.

10. 10

    Roll out one piece, line a plate, sprinkle cakecrumbs, spread on mixture, roll out the other piece for a cover, wet edges, press together, trim, brush with water or beaten egg, dredge with sugar, and bake in moderate oven for forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.

Dominion Tart For Pastry 6 tablespoonfuls Crisco ¥% teaspoonful mixed spices 34 cupful flour \% teaspoonful salt 34 cupful potato flour 1 teaspoonful lemon juice 1 tablespoonful sugar Cold water For Mixture 3 apples ¥% lemon 34 cupful prunes Y% cupful water 4 tablespoonfuls sugar 1 tablespoonful cakecrumbs

Cook this with the app: pantry check, scaling, and the assistant.