Felixstowe Tart Recipe
Felixstowe Tart Recipe with Flour, Cornflour, Sugar, Butter, Egg, Milk, Jam & Icing Sugar.
INGREDIENTS
4 oz (100g) Flour
4 oz (100g) Cornflour
1 tablespoonful Sugar
1 teaspoonful Baking Powder
3 oz (75g) Butter
1 Egg
1 cupful Milk
Jam
1 Egg White
2 tablespoonfuls Icing Sugar
METHOD
Sift the dry ingredients into a basin, and rub in the Butter. Beat the Egg, mix it with Milk, and use as much as is needed to moisten the ingredients. The dough should be soft. Turn on to a floured pastry board, roll out and place on an old buttered plate. Prick the centre with a fork and ornament the edges.
Bake until golden brown, then fill with Jam and cover with stiffly frothed Egg White mixed with the Icing Sugar. Return to the oven and cook slowly until the meringue is set and pale brown.
Based on the Felixstowe Tart recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).