Sultana And Rhubarb Tart

Press, Volume XCVIII, Issue 28983, 26 August 1959, Page 3

Sultana And Rhubarb Tart

Delightful to look at and delicious to eat. this sultana and rhubarb tart has a firm fruit custard filling under a latticework top. Ingredients: Shortcrust: 1 breakfast cup fine dripping 2 cups flour 1 teaspoon salt Cold water. Filling: 11b rhubarb i cup sultanas Juice of half an orange 2oz butter 4oz sugar 1 egg 2 tablespoons flour. Method: Rub dripping into sifted flour and salt, then cut in just sufficient cold water, a little at a time, to bind to a stiff paste. Roll out on a floured board and line a large pie plate without stretching crust. Cream butter with sugar and beat in one egg. Chop rhubarb into small pieces and add, together with sultanas and the juice of half an orange. Sprinkle in two slightly rounded tablespoons flour and mix all together well. Turn into the pie plate. Moisten lightly round the edge. Roll remaining pastry and cut into half inch wide strips. Lay across the plate in a basket weave design, pressing firmly into place round the edge and neaten. Bake in a fairly hot oven until browned and the filling is set and well cooked through.