Sunraysia Tart

Ingredients

• Make a good short crust
• three or four apples
• 1 tablespoon sugar
• 1 cup chopped and seeded raisins
• 1 teaspoon cinnamon
• 1 dessertspoon currants

Method

1. 1

   Stew apples with sugar till pulpy, and add raisins, cinnamon, and currants.

2. 2

   Fill the dish with this mixture, and cover with the remainder of the paste.

3. 3

   Brush over with milk, sprinkle with sugar, and shake a little more milk over till the sugar is moist.

4. 4

   Bake for 30 minutes, 10 minutes at 450 deg., and then lower to 400 deg.

5. 5

   Serve with cream or custard.

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 13. The excerpt below is the record exactly as published.

1 teaspoon cinnamon. 13 cups water. Grated rind and juice of 1 2 tablespoons cornflour and lemon. pinch of salt. Small 4 cup sugar. Bo*? raisins, water and sugar for 5 minutes. Dissolve corn- flour in a little water, and add to other ingredients. Leave tili cool. Line a deep plate with pastry, put in the mixture, and cover, pressing the edges well together, and fluting them with the fingers. Brush over with milk, and sprinkle with sugar. Cook in hot oven (450 deg. to 475 deg.) for first five or ten minutes, till the pastry is risen and set. Lower heat slightly, and cook for 20 minutes longer. Sunraysia Tart. Make a good short crust, and line a deep tin plate with it. Stew three or four apples with 1 tablespoon sugar till pulpy, and add 1 cup chopped and seeded raisins, 1 teaspoon cinna- mon, and 1 dessertspoon currants

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