Oldbury Tarts
Ingredients
- 1 lb plain flour All purpose
- 4 oz lard
- 4 oz butter
- 5 floz boiling water
- 1 1/2 lb gooseberries
- 4 dessertspoons Demerara raw sugar
- egg to glaze
Instructions
- Sieve the flour into a bowl and make a well in the centre.
- Cut the lard and the butter into pieces and put into the well.
- Pour the boiling water over the fat and stir until it melts, mixing in the flour to make a soft paste.
- Roll out two-thirds of the pastry and cut 15 cm (6 in) rounds.
- From the remaining third cut an equal number of smaller circles.
- Put the gooseberries together with a dessertspoon of brown sugar into the centre of each large round.
- Cover with the smaller round, turn up the edges and pinch together to form a fluted rim.
- 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.
- Make sure the edges are well sealed or the sugar will leak out and burn.
Calories: 2986 kcal
Carbohydrates: 470 g
Protein: 57 g
Fat: 101g
Saturated Fat: 59 g
Trans Fat: 4 g
Cholesterol: 244 mg
Sodium: 853 mg
Potassium: 2102 mg
Fiber: 46 g
Sugar: 50 g
Vitamin A: 10498 IU
Vitamin C: 229 mg
Calcium: 533 mg
Iron: 24 mg