Rhubarb Tarts

Ingredients

• Sift together twice 1^2 cupsful of flour,
• 1/4 teaspoonful salt,
• 1/2 teaspoonful baking powder.
• work in 8 level tablespoonsful lard.
• add 3 tablespoonsful very cold water.
• Peel 8 small or 4 large stalks of rhubarb.
• Put 1 rounded tablespoonful of sugar on the top of the fruit in each tart.

Method

1. 1

   Prepare dough and divide into 8 parts.

2. 2

   Roll out and fit into tart pans.

3. 3

   Fill with rhubarb, sprinkle with sugar, and bake in a moderately hot oven for 30 minutes.

4. 4

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 16. The excerpt below is the record exactly as published.

Sift together twice 1^2 cupsful of flour, 14 teaspoonful salt, 1/2 teaspoonful baking powder. With the tips of the fingers work in 8 level tablespoonsful lard. When the mixture is smoothly mixed and looks like fine grains, add 3 tablespoonsful very cold water. Work with the tips of the fingers and just barely handle the dough enough to get the water mixed thru. Divide the ball of dough into 8 equal parts. Grease 8 tart pans or muffin rings. Drop one of the 8 pieces on a well floured bread board and roll out thin. Lay it in the center of one tart pan or muffin ring, and pinch up the sides to make a pretty pastry edge. Do the same with every other bit of dough. Be sure that there are no holes in the bottom of any of the dough shells, as that would let the good juice run out and would spoil your tart. When the 8 shells are ready, Peel 8 small or 4 large stalks of rhubarb. 163 RHUBARB TARTS Cut into small pieces. Fill each tart shell as full as it can be filled. Put 1 rounded tablespoonful of sugar on the top of the fruit in each tart.

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