Rhubarb honey tart (MoF)
"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951
| Rhubarb honey tart (MoF) | |
|---|---|
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| Ministry of Food Cookery calendar - 1951 | |
| Servings: | Serves 4 |
| Calories per serving: | 117 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th January 2013 |
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Best recipe reviewJust as good now, as it was then! 4.6/5 You can't improve on perfection! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Flaky pastry using 6 oz flour
- 1 lb rhubarb stems, cut into 1" lengths
- 3 oz dates, chopped
- 2 level teaspoons honey
- 1 tablespoon water
Glaze:
- 1 level teaspoons honey dissolved in 1 teaspoon water
Method
- Line a deep tart plate (7" diameter) with two thirds of the pastry and fill the case with alternate layers of rhubarb, dates and honey
- Pour over the water
- Roll out the remaining pastry and cut into thin strips
- Place the strips across the fruit in a criss-cross design and brush with the glaze
- Bake in a moderately hot (200° C - 400° F - Gas 6) oven for 25-30 minutes
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