Try this vintage recipe below. taken from the 1968 Cordon Bleu Cookery Course
For very rich shortcrust
- 6 oz plain flour
- Pinch of salt
- 1 teaspoon baking powder
- 3 oz butter
- 2 oz lard, or shortening
For filling
- 3 rounded tablespoons fresh breadcrumbs
- 1 teacup golden syrup
- Grated rind and juice of 1/2 lemon
Use a large fireproof plate
Rich shortcrust can be used for this tart but the following recipe has an even richer pastry (which should only be used for a plate pie). Baking powder is added to lighten the pastry somewhat, as there is a heavy quantity of fat.
Method
- Sift the flour, salt and baking powder together. Rub in the fats lightly and quickly, then press the dough firmly together. Knead, roll out, line on to fireproof plate. Trim round the edge and set aside to chill.
- Mix the crumbs, syrup, lemon rind and juice together. Turn on to the plate, roll out the trimmings and cut into strips. Twist these and lay over the syrup mixture, lattice-fashion.
- Press a strip of pastry round the edge of the plate to neaten.
- Bake for 35-45 minutes in an oven at 375°F or Mark 5. Lower heat slightly once pastry has begun to colour, and continue cooking until well browned.
- Serve on the plate in which it is cooked.
© Copyright BPC Publishing Limited 1968
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