3 cup fresh gooseberries - cleaned and st, emmed
1/2 to 1 cup fresh elder flowers
1 1/4 cup sugar
1/4 tsp salt
3 tbsp tapioca
2 tbsp butter
1 pastry for 9 double crust
1 milk and sugar, for pastry
A Recipe for
Gooseberry-Elder Flower Tart
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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This Recipe for Gooseberry-Elder Flower Tart is one of thousands in the Recipes-to-go Dessert Cookbook.
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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This is a recipe for Gooseberry-Elder Flower Tart from the recipe cookbook of Recipes-to-go (Dessert)
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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Heat oven to 450 F.
Combine gooseberries, elder flowers, sugar, salt and tapioca.
Line a 9" pie tin with pastry and fill with gooseberry mixture. Dot
with butter and cover with a round of pastry or with latticed strips
of pastry. Flute edges of pastry; brush the top with milk. Sprinkle
the top pastry with sugar to make it brown nicely.
Bake 10 minutes at 450 F., then reduce heat to 400 F. and bake for 35
minutes more.
Yield: 6 to 8 servings.
From Special Writer Marilyn Kluger's 06/24/92 "Flowers for the Cook:
Elderberry Blossoms are as Pleasing to the Palate as to the Eye"
article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed
for you by Cathy Harned.
Serves: 1
Gooseberry-Elder Flower Tart Recipe brought to you by Recipes To-Go