The delectable tarts to be seen throughout the country are made in round, shallow tart pans on which the fruit, or other filling, is prettily arranged. There are many subtle variations which make all the difference to the appearance and to the taste.
Ingredients for pastry:
1 cup flour
Pinch of salt
Scant teaspoon baking powder
½ cup unsalted butter or vegetable shortening
- Mix flour, salt and baking powder; rub in butter or vegetable shortening.
- Add enough cold water to bind to a stiff paste.
- Roll out to fill a 10-inch tart pan.
Peel and core apples and cut into thin slices. Arrange to overlap each other, following the rim of the plate in circles, narrowing to the center. Bake in a hot oven at 200°C (400°F) for 30 minutes. Strew sugar over the tart immediately after it is taken out of the oven to ensure crisp pastry.
Plum or Apricot Tart
Proceed as for apple tart, but cut the fruit in quarters. Spread two tablespoons ground almonds or hazelnuts, mixed with 1 tablespoon of brown sugar, on the crust before adding fruit.
Rhubarb Tart (Blueberry or Gooseberry Tart)
Use small pink sticks of rhubarb. Wash skin and cut rhubarb into small chunks; scatter on pastry. Bake for 15 minutes. Beat 1 egg into ½ cup cream. Remove tart from oven; pour egg and cream mixture on the fruit, and bake for a further 15 minutes. This recipe is also used for blueberries and gooseberries.