Custard Tart Pastry
Dear Aunt Daisy, Tell your enquirer about the pastry for a custard tart that here isa recipe that never fails, and always stays crisp and dry. Eight ounces flour, 4oz. butter or dripping, 20z. sugar, 1 teaspoon baking powder, 1 egg, pinch of salt. Mix sugar, butter and egg first, then add flour and baking powder. It needs no other wetting. From "Pass It On," Wellington.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19451130.2.41.3.4
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New Zealand Listener, Volume 13, Issue 336, 30 November 1945, Page 23
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69Custard Tart Pastry New Zealand Listener, Volume 13, Issue 336, 30 November 1945, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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