Fruit Tart

Ingredients

• ^ lb. flour
• J teaspoonful Paisley flour (B. and P.’s)
• f lb. apples, plums or other fruit
• 2 ozs. butter or dripping
• Castor sugar

Method

1. 1

   Prepare the fruit.

2. 2

   If apples are used, peel, core and cut them into pieces; put them in a pie dish.

3. 3

   When the dish is filled add some sugar to taste, and pour in a little water.

4. 4

   Mix the flour with the Paisley flour, rub in the butter or dripping, and add a teaspoonful of castor sugar, then mix with enough water to make a stiff paste; turn the pastry on to a floured board, roll out rather larger than the size of pie-dish; cut off strips to line the edge of the dish; wet the dish and fit the strips round, then wet the paste and cover with the top crust.

5. 5

   Mark the edge with the back of a knife, then brush over the top with a little water; dredge with castor sugar, and bake in a quick oven for about half an hour.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 41. The excerpt below is the record exactly as published.

FRUIT TART. ^ lb. flour J teaspoonful Paisley flour (B. and P.’s) f lb. apples, plums or other fruit 2 ozs. butter or dripping Castor sugar

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