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Oldbury Tarts

ingredients

4 1/2 cups (450 g) 1 lb plain flour (All purpose)
4 oz (100 g) lard
1 stick (8 Tbsp)4 oz (100 g) butter
140 ml (5 fl oz) boiling water
700 g (1 1/2 Ib) gooseberries
4 dessertspoons Demerara (raw) sugar
egg to glaze

method

1. Sieve the flour into a bowl and make a well in the centre.

2. Cut the lard and the butter into pieces and put into the well.

3. Pour the boiling water over the fat and stir until it melts, mixing in the flour to make a soft paste.

4. Roll out two-thirds of the pastry and cut 15 cm (6 in) rounds.

5. From the remaining third cut an equal number of smaller circles.

6. Put the gooseberries together with a dessertspoon of brown sugar into the centre of each large round.

7. Cover with the smaller round, turn up the edges and pinch together to form a fluted rim.

8. Glaze and bake at 230°C, 450°F, mark 8 for 10 minutes, then in a moderate oven (180°C, 350°F, mark 4) for a further 20 minutes.

9. Make sure the edges are well sealed or the sugar will leak out and burn.

What did you think?

2 people have helped to review this recipe. Thankyou!

Oldbury Tarts
posted by Stuart Pentland @ 03:58PM, 6/20/08
Originating from a small village on the English side of the River Severn these are the without doubt the greatest dessert ever. They combination of tartness from the gooseberries and sweetness of the syrup make this THE gooseberry dish. Try it!
Oldbury Tarts
posted by Emily @ 09:56AM, 6/18/11
I'm from that small village. These are definately the greatest dessert ever :) But this recipe didn't quite taste like the ones i remember, i think it's the pastry.
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