Recipe Of The Week

Press, Volume XCVIII, Issue 28972, 13 August 1959, Page 3

Recipe Of The Week

| Matrimony Tartlets | | Any small tartlets which = B have a fruity filling and a = 5 coronet of whipped cream are 5 | a delight on the tea tray. Their | g decorative appearance, as well g =as their combination of tex- g | tures and flavours, make them = g appealing to most people. I = Here, a spicy apple and raisin § § filling makes them everything s g you could want in flavour and 1 = is ideal for this time of the = S year when other more colour- = g ful fruits are less readily = | available. Make the tartlet = n shells whenever you like and g g store them ready. = g Ingredients: = g 2 cups flour S | I cup lard = g J cup butter h n 1 teaspoon salt 5 = Cold water s f 21b apples 1 5 1 cup water g 1 cup sugar g = About 3 inches of cinnamon = = stick (or 1 teaspoon cinna- E g mon) = = 3-4 cloves g = 1 cup raisins B g Juice of half a lemon g = Whipped cream g 5 Method: Rub lard and butter = g into flour and salt, and cut in = g Just sufficient cold water to = mix to a stiff dry paste. Roll = g thinly, stamp out with a fluted g g cutter and press the shapes I § over the bottoms of inverted = | patty pans, pricking the bot- 5 g toms. Bake until golden and = = lift off at once on to a wire g tray to cool. ~ | Bring sugar, water, cinna- I = mon stick and cloves to the B B boil. Add sliced peeled apples, = g raisins and lemon juice, and = = simmer gently until the apples g g are clear and tender. Drain out = g of the syrup. Mix two good g = tablespoons of cornflour with = g a little cold water and stir in, = g stirring until clear and boiling, 3 g Cook for two or three minutes, = g stirring constantly, then strain i = back over the fruit and mix n = thoroughly. Allow to become B = cold. When required, spoon a = = little of the mixture into each g § shell and top with whipped = g cream. g