Pelham Tart from the Recipes EU Collection

 


Pelham Tart Recipe

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Pelham Tart
1/2 cup Raisins
1 Orange
1/2 tbsp Cornstarch
1 tbsp Cold Water
1/2 Lemon
1 tbsp Butter
1 cup Crushed Pineapple
1 Egg
3/4 cup Sugar


Cornstarch pastry, see recipe

Cut raisins into small pieces. Grate rind and extract juice of Orange
and lemon. Mix with pineapple and sugar then boil gently for 10
minutes. Mix Cornstarch with cold water and add to first mixture,
stirring constantly until thickened. Add butter and cook five
minutes. Remove from stove and add egg slightly beaten. Roll pastry
one-quarter inch thick and cut into four-inch squares. Put a spoonful
of the filling on one half of each, moisten edges, and fold over
other half. Press down on edges and prick top will with a fork. Bake
at 400 degrees for 15 minutes.

From Modern Priscilla Cook Book (Year and author unknown)

This cookbook was given to Margie by her grandmother, She (her
grandmother) received it from her mother when she was married. We
don't know when or where Margie's g-grandmother got it. It is so old
and worn that the pages are starting to flake, and the front cover
cannot be read so we don't know who wrote this one. There is also no
dates or cover pages in the book. Pastry in next recipe-Gary
 


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