Rhubarb honey tart (MoF): Difference between revisions
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|title=Rhubarb honey tart (MoF), a fruit recipe | |title=Rhubarb honey tart (MoF), a fruit recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#honey #rhubarb #dates #flakypastry #flour #bake #brush | ||
| | |hashtagrev=032020 | ||
|description=A recipe for Rhubarb and honey tart. Post war cookery advice from the UK Ministry of Food | |||
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<!-- /seo -->"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 Calendar - April..May 1951''' | |||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 471 | |||
|PortionCalories = 117 | |||
|DatePublished=20th January 2013 | |DatePublished=20th January 2013 | ||
|Author=Chef | |Author=Chef | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Ministry of Food Cookery calendar - 1951.jpg| | |Image = [[Image:Ministry of Food Cookery calendar - 1951.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Just as good now, as it was then!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">You can't improve on perfection!</span> | |||
" | <span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| [[Flaky pastry]] using 6 oz [[flour]] | | [[Flaky pastry]] using 6 oz [[flour]] | ||
| 1 lb [[rhubarb]], cut into 1" lengths | | 1 lb [[rhubarb]] stems, cut into 1" lengths | ||
| | | 3 oz [[dates]], chopped | ||
| 2 level teaspoons [[honey]] | | 2 level teaspoons [[honey]] | ||
| 1 tablespoon water | | 1 tablespoon water | ||
}} | }} | ||
''Glaze:'' | |||
* 1 level teaspoons [[honey]] dissolved in 1 teaspoon water | * 1 level teaspoons [[honey]] dissolved in 1 teaspoon water | ||
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[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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Latest revision as of 18:21, 26 January 2022
"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 Calendar - April..May 1951
| Rhubarb honey tart (MoF) | |
|---|---|
 |
| Ministry of Food Cookery calendar - 1951 | |
| Servings: | Serves 4 |
| Calories per serving: | 117 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewJust as good now, as it was then! 4.6/5 You can't improve on perfection! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Flaky pastry using 6 oz flour
- 1 lb rhubarb stems, cut into 1" lengths
- 3 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
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