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New Zealand Listener, Volume 19, Issue 469, 18 June 1948, Page 30

How to make a short pastry shell for fruit and meringue tarts Mr. S Galloway, of the Better Baking Bureau, leading chef, baker and pastrycook, offers you this practical recipe and method for use with Phosphate Baking Powder RECIPE Phosphate Baking Ib: flour, Ve teaspoon 3 or 4oz. castor Powder , 10oz. shortening, salt: Rub in one or icing sugar, egg,. pincCream; balance of third of the shorteainait. Beat in the egg shortening, sugar and Stand in cool place work in balance of flour for half an hour before using: REMARKS filled with any kind 01 These shells may be and fruit_ ~custard may cooked fruit Or hellyruand-partly cooked straw- be poured over icee thrickenea and topped with berries with juice tarts 3/4 fill shells with ice cream. Meringue etc:; cover with meringue cooked fruit, apples, for a few minutes: The and return to oven without sugar and used shells may be made mince, etc., topped for cottage pie, savoury with mashed potatoes: Roll pastry to about 4" thick- ness. Place over sponge tin Roll with pin to flatten on (5"- 8" diameter) upside down. to bottom of tin. With edge of fingers press Hold tin in hand and cut off pastry into side of tin. surplus pastry. Place on oven tray pastry uppermost. Bake 15 minutes Remove sponge tin. Shell is in moderate oven ready for filling: Published Jn che unferests of Better Baking by Imperial Chemical Industries IN Z ) Ltd ESTE J0 THe 8aer B Wellington and Auckland distributors of 8 W PURE FOOD BUREAU PROGRAHRE 30 86898 4021 405 74 31345 8; 7b08828 PHOSPHATE RECIRES And KET used Tn all' leading Baking Powders