Welsh Tart
From Borwick's cookery book, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
WELSH TART. Rub 4 ozs. margarine into ^ lb. MILLENNIUM flour and I teaspoonful of BORWICK'S BAKING POWDER. Mix to a stiff paste with lemon juice and water. Roll out and with it cover a round baking tin. Put a layer of jam over, then the following mixture : Weight of I egg in margarine and castor sugar, beat to a cream, add yolk of i egg. Spread over jam. Bake in a moderate oven. Whisk white of egg to a stiff froth, and gentty stir into it i teaspoonful of castor sugar. Spread over tart, and return to cool part of oven for 3 minutes. Decorate with cherries and angelica. 8 BO RW ICR'S COOKERY BOOK. 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. 8 ozs. margarine. Place on them a thin layer of raspberry jam, cover with the following mixture : I teacupful of ground rice. 1 teacupful of sugar. 2 ozs. margarine (melted). ii teaspoonfuls BORWICK'S BAKING POWDER. I egg well beaten. I tablespoonful milk. Bake in a moderate oven. 10 BORWICK'S COOKERY BOOK. BAKED APPLE DUMPLINGS. Mix f lb. MILLENNIUM flour
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Cook this with the app: pantry check, scaling, and the assistant.