APPLE AND LEMON TART
Line a sandwich tin with short pastry. Peel, core and chop half a pound of cooking apples. Put them into a lined tin, sprinkle over _ them the grated rind and strained juice of a lemon. Then cover with two tablespoonfuls of golden syrup. Cut strips of the pastry and place them across the tart in all directions, cartwheel fashion. Bake about .2-5 minutes in a moderate oven. Garnish with canned peaches.
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Bibliographic details
New Zealand Herald, Volume LXX, Issue 21462, 8 April 1933, Page 7 (Supplement)
Word Count
75APPLE AND LEMON TART New Zealand Herald, Volume LXX, Issue 21462, 8 April 1933, Page 7 (Supplement)
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