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Difference between revisions of "Rhubarb honey tart (MoF)"
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| + | |ImageComment = Ministry of Food Cookery calendar - 1951 | ||
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 40 minutes | ||
| + | |PrepTime = 10 minutes | ||
| + | |CookTime = 30 minutes | ||
| + | |Image = [[Image:Ministry of Food Cookery calendar - 1951.jpg|250px|alt=Electus]] | ||
| + | }} | ||
==Rhubarb honey tart - about this recipe== | ==Rhubarb honey tart - about this recipe== | ||
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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''' | "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=== | ||
| + | {{RecipeIngredients | ||
| + | | [[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:'' | |
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* 1 level teaspoons [[honey]] dissolved in 1 teaspoon water | * 1 level teaspoons [[honey]] dissolved in 1 teaspoon water | ||
| − | ==Method== | + | ===Method=== |
| − | + | {{RecipeMethod | |
| − | + | | 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]] | |
| − | + | | Pour over the water | |
| − | + | | Roll out the remaining pastry and cut into thin strips | |
| − | + | | Place the strips across the fruit in a criss-cross design and [[brush]] with the glaze | |
| − | + | | [[Bake]] in a moderately hot (200° C - 400° F - Gas 6) oven for 25-30 minutes | |
| − | + | }} | |
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Historic recipes]] | [[Category:Historic recipes]] | ||
[[Category:Sweets and desserts]] | [[Category:Sweets and desserts]] | ||
| + | [[Category:British recipes]] | ||
| + | [[Category:Fruit recipes]] | ||
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Revision as of 18:28, 8 June 2012
Rhubarb honey tart - about this recipe
"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
- 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
- Pour over the water
- Roll out the remaining pastry and cut into thin strips
- Place the strips across the fruit in a criss-cross design and brush with the glaze
- Bake in a moderately hot (200° C - 400° F - Gas 6) oven for 25-30 minutes
