Lemon Sponge Tart

Press, Volume XCVIII, Issue 28870, 15 April 1959, Page 3

Lemon Sponge Tart

Apple Tea Cake Apples and sugar are baked in a decorative niching round a light tea-cake to make something a little different for tea. 1 tablespoon butter 2 tablespoons sugar 1 cup flour 1 teaspoon baking powder i teaspoon salt 1 egg Milk Cooking apples Sugar Cinnamon. Cream butter and sugar and beat in egg. Add sifted flour, baking powder and salt and mix with a little milk to dropping consistency. Turn into a buttered and floured sandwich tin and smooth out. Peel apple and cut into thin segment slices, arranging in a ruffle round the edge. Sprinkle thickly with sugar mixed with a little cinnamon and bake 15 minutes in a moderate oven.

Both these delicious tarts are made with shortcrust, and both are baked with their filling in, coming completed from the oven. Make them both at once, from one pound of pastry. The pastry: lib flour 4ozs butter 4ozs lard 2 teaspoons vinegar 1 cup milk 1 teaspoon salt Use one third for this tart, saving two-thirds for the peach pie. The filling: 2 eggs 1 teacup sugar 2 lemons Whisk egg whites with a small pinch of salt until stiff, sprinkle over the sugar and the juice of 2 lemons. Allow to stand while the pastry is being made. Rub butter and lard into flour and salt and mix with vinegar and milk. Turn out and roll one third to line a sponge sandwich tin. Crimp round

edge and prick bottom. Beat egg yolks and fold lightly through the lemon and egg white mixture. Turn into the filled tin and bake in a moderate oven until the pastry is cooked and top lightly j browned. Spiced Peach Pie 21b peaches 2 teaspoon spice A teaspoon cinnamon 3 tablespoons cornflour 3 tablespoons sugar Juice of half a lemon 1 tablespoon butter. Peel peaches and slice. Toss with mixed sugar, cornflour, spices, and lemon juice and leave 1 standing while the . pastry is ; mixed. Line a large pie plate, fill ’ with the peaches and dot with ? butter. Cover with a pastry lid, ’ make two gashes in the top and I bake in a hot oven—4so degrees 1 or regulo 8 for about 35 minutes. i Sprinkle with sugar as it comes 1 from the oven.