THE OPEN TART

New Zealand Herald, Volume LXXI, Issue 21906, 15 September 1934, Page 7 (Supplement)

THE OPEN TART

TASTY FRUIT FILLINGS AH the year round there is some kind of fruit in season that lends itself well to the making of the fruit tart that is popular in every home. The steadfast apple and the banana are always with us, and these may soon be varied by the use of strawberries and pears, and later by cherries, plums and apricots. Kentish Apple Fruit Cake.—Make a good short pastry by rubbing together Boz. flour, 4oz. butter, pinch of salt and a small teaspoonful of baking powder. Make to a stiff dough with cold water and roll out to iin. thickness for use. " Peel and core three large apples, cut up and cook in a little water till soft enough to crush. Add 4oz. butter and 4oz. castor sugar. Stir one way until the butter is melted. Pour into a basin, add the grated rind and juice of two lemons and two well-beaten eggs. Stir with a wooden spoon till well mixed. Line a shallow tin or flat mould with short pastry, turn the mixture in and bake for 20 minutes in a hot oven. Serve plain or with whipped cream. Fruit Bakewell Tart. —Vary the fruit for this, according to season, using stewed apples, cape gooseberries, loquats or mulberries, which should be drained of their juice after cooking Line a medium-sized plate with a good short crust, put in the fruit, then spread lightly on the top a bakewell mixture made with 2oz. each of butter and sugar creamed together, one ecg and 2cz. of ground almonds, all stirred in. Bake in a quick oven for half-an-hour, and serve hot or cold. Banana Tart. —Take ilb. bananas, weighed after peeling, one tablespoonful lemon juice, ilb. sugar, one tablespoonful strawberry jam, one egg, sib. pastry, a small teacupful of cream. Line a shallow dish or plate with the pastrv, and spread the bottom with the jam. Mash the bananas with tho lemon juice, beat the yolk of the egg with 3oz. of the sugar and add to it Fold in the stiffly-whipped white o r pour the mixture into the pastry, and bake in a quick oven. When cold, decorate with the cream whipped with the remaining ounce ol sugar. ' Applo Caramel Tart.—Line a deep sandwich tin with a good short pastry. Press well to shape of tin, and line pastrv with grease-proof paper. lut a layer of biitter beans or some cereal, which will bold paper and pastry in position. Bake in a fairly hot oven and, when nearly done, remove P&P* 3l " and cereals and finish cooking. Make a svrup from one breakfastcupful ot water and three heaped tablespoonfula of sugar. Peel, cole and slice two good-sized apples Cook very gently in the syrup until tender, but unbroken. Remove carefully, drain and place in pastry case. Add one mora tablespoonful of sugar to remaining liquid and boil quickly till it thickens to a caramel-like substance. Allow tc.- cool and pour over the apples, t