tarten riwbob (rhubarb tart) welsh
 
  filling
1 lb.  rhubarb, sliced
4 oz.  sugar
  water
  pastry
8 oz.  flour
4 oz.  fat
1 oz.  sugar
1 tsp  cinnamon
pinch  mixed spice
  water
 
 
line a plate or shallow tin with half the pastry. fill with fruit, 
cover with sugar and add a little water. cover with the rest of the 
pastry and bake for 45 minutes. 
oven control: gas mark 6 (400f) for 20 minutes, then down to gas mark 
4 (350f) to finish. 
all kinds of plate tarts with pastry top and bottom are popular in 
wales. apples, plums, gooseberries, or mixtures of any kinds of fruits 
in season can be used. 
 
 
 
 
 
(ID: 74595) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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