Fruit Tart

Ingredients

• Half pound of Flour
• Pinch of Salt
• Three ounces of Fat
• Half teaspoonful of Baking Powder
• One teaspoonful of Castor Sugar
• One gill of cold Water
• One pound of Fruit
• Two ounces of Sugar
• A little Water

Method

1. 1

   Prepare the fruit.

2. 2

   Put half into a pie-dish, then layer of sugar, remainder of fruit on top, pour in water.

3. 3

   For Pastry: Sift the flour, add to it the baking powder and salt, rub in the fat until the mixture resembles fine breadcrumbs, add sugar.

4. 4

   Mix with cold water to make it into a stiff paste, using the blade of a knife for mixing.

5. 5

   Flour the board and rolling pin, and roll the paste to the shape of the pie-dish.

6. 6

   Damp the edges of the dish, cut rim off pastry, and put on the edge of the dish, moisten the rim, and put cover on.

7. 7

   Cut up the edges and decorate.

8. 8

   Bake in a quick oven for half an hour.

9. 9

   Brush over quickly with cold water and dredge with castor sugar.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 14. The excerpt below is the record exactly as published.

Fruit Tart. Ingredients. Half pound of Flour. Pinch of Salt. Three ounces of Fat. Half teaspoonful of Baking Powder. One teaspoonful of Castor Sugar. One gill of cold Water. One pound of Fruit. Two ounces of Sugar. A little Water

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