Rhubarb honey tart (MoF)

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"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food -Cookery Calender - April..May 1951

Ingredients

• Flaky pastry using 6 oz flour
• 1 lb rhubarb, cut into 1" lengths
• 2-4 oz dates, chopped
• 2 level teaspoons honey
• 1 tablespoon water

Glaze:

• 1 level teaspoons honey dissolved in 1 teaspoon water

Method

1. Line a deep tart plate (7" diameter) with two-thirds of the pastry and fill the case with alternate layers of rhubarb, dates and honey
2. Pour over the water
3. Roll out the remaining pastry and cut into thin strips
4. Place the strips across the fruit in a criss-cross design and brush with the glaze
5. Bake in a moderately hot (200° C - 400° F - Gas 6) oven for 25-30 minutes