Fruit Tart
ingjredients : 6 ozs. flour made into pastry as above, 11b fruit, 1 to 2 ozs sugar, cold water. . Method: Prepare the fruit and put it into a piedish with the sugar in the middle of the fruit, add a little water. Wet the edges of the dish and cover them with strips of pastry. Wet the upper surfaces of these, and put on the cover of the tart, do not stretch the pastry, but press it genfly on to the strips. Cut off auy over-hanging edges, but be careful uot to slant the edge inwards as the pastry shrinks. Flake and decorate the edges. Bake the tart in a quick oven for half to three-quarters of an hour. Bottled fruit or well soaked dried fruit may be used when iresh fruit, is not easily oh tainable.
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https://paperspast.natlib.govt.nz/newspapers/HBHETR19370712.2.155.5
Bibliographic details
Hawke's Bay Herald-Tribune, Issue 149, 12 July 1937, Page 11
Word Count
138Fruit Tart Hawke's Bay Herald-Tribune, Issue 149, 12 July 1937, Page 11
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