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Difference between revisions of "Rhubarb honey tart (MoF)"
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(New page: {{Template:CookTools}} Ministry of Food Cookery calendar - 1951 ==Rhubarb honey tart - about this recipe== "House...) |
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| Line 12: | Line 12: | ||
==Ingredients== | ==Ingredients== | ||
| − | * Flaky pastry using 6 oz [[flour]] | + | * [[Flaky pastry]] using 6 oz [[flour]] |
| − | * 1 lb rhubarb, cut into 1" lengths | + | * 1 lb [[rhubarb]], cut into 1" lengths |
* 2-4 oz dates, chopped | * 2-4 oz dates, chopped | ||
* 2 level teaspoons [[honey]] | * 2 level teaspoons [[honey]] | ||
| Line 22: | Line 22: | ||
==Method== | ==Method== | ||
| − | # Line a deep tar plate (7" diameter) with two-thirds of the pastry and fill the case with alternate layers of rhubarb, dates and [[honey]] | + | # Line a deep tar 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 | # Pour over the water | ||
# Roll out the remaining pastry and cut into thin strips | # 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 | # Place the strips across the fruit in a criss-cross design and [[brush]] with the glaze | ||
| − | # [[Bake]] in a moderately hot oven for 25-30 minutes | + | # [[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]] | ||
Revision as of 10:32, 11 July 2008
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
Servings
Serves 4
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 tar 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
