English Fruit Tart
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Method
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- Fresh fruit, sugar to taste, short or flaky paste.
- Prepare fruit and place with sugar in a deep baking dish;
- add a little water to make juice;
- roll crust thinly and cover fruit with it, wetting edge of dish to make crust stick;
- bake in moderate oven ½ hr;
- serve hot or cold, with or without cream or custard.
- Any fresh fruit, such as apples, plums, currants, etc., may be used.
Plating
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