Felixstowe Tart

Ingredients

• 4 ozs. cornflour
• 4 ozs. MILLENNIUM flour
• 1 teaspoonful BORWICK'S BAKING POWDER
• 1 tablespoonful castor sugar
• 3 ozs. margarine
• 1 egg
• Milk

Method

1. 1

   Mix dry ingredients well, rub in margarine; mix to a soft dough with yolk of egg and some milk.

2. 2

   Roll out, cover an old plate, prick the bottom and decorate the edge.

3. 3

   When cooked, put a layer of jam on it, cover with stiffly whipped egg white, sprinkle with castor sugar, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 1. The excerpt below is the record exactly as published.

FELIXSTOWE TART. 4 ozs. cornflour. 4 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I tablespoonful castor sugar. 3 ozs. margarine. I egg. Milk Mix dry ingredients well together on a board, then rub in the margarine ; mix to a soft dough with the yolk of the egg and some milk. Roll out, leaving it fairly thick ; then cover an old plate and prick the bottom and decorate the edge. When cooked, put a layer of jam on it, and cover with the stiffly whipped white of egg. Sprinkle with castor sugar, and brown in the oven. RICH SFIORT PASTRY. i lb. MILLENNIUM flour. i teaspoonful BORWICK'S BAKING POWDER. 5 ozs. margarine. I pinch of salt. I teaspoonful of lemon juice and a little water. Pass the flour through a wire sieve on to a board with the salt and baking powder. Rub lightly the margarine into the flour with the tips of the fingers. Then add the lemon juice and water to form a moderately stiff paste. Roll out once, use as required, and place in a hot oven reducing the heat a little later till finished. SHORT CRUST. Sift I lb. of MILLENNIUM flour with teaspoonfuls of BORWICK'S BAKING POWDER on to a pastry board, rub in 2 ozs. lard and 5 ozs. margarine, make a well (or bay) in the centre, pour in 3 tablespoonfuls of milk and J pint of water. Mix well together, roll out on a floured board, and use for tart or pie. Small tartlets can be made with this crust, using jam, etc., for the centres. — See illustration. BORWICK'S COOKERY BOOK, 9 AMBER TARTLETS. Peel and core 2 large apples, put into a saucepan with sugar to taste and small piece of margarine. Cook until mashed. Make some short crust with 6 ozs. MILLENNIUM flour, I teaspoonful BORWICK'S BAKING POWDER, and 3 ozs. margarine or lard, worked to a paste with cold water. Roll out and line patty pans, place some of the apple mixture in each, and bake about twenty minutes. BEDFORDSHIRE PUDDING. Short crust pastry. I egg. 1 oz. sugar. 2 ozs. MILLENNIUM flour. 2 OZS. margarine. i teaspoonful BORWICK'S BAKING POWDER. Grated lemon rind. Jam. Line a shallow dish with the pastry, and spread some jam over the bottom. Beat the margarine and sugar to a cream, add egg, then lemon rind, and sift in the flour and baking powder. Pour on to the jam, place in a quick oven, and bake about hour. When done, dust over with castor sugar. GAINSBOROUGH TART. Cover tin plates with pastry made of — 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER

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