Rhubarb Tart
INGREDIENTS for tart of medium size. lb. of puff-paste, about 5 sticks of large rhubarb, Ib. of moist sugar. AVERAGE COST, 10d.
Make a puff-crust; line the edges of a deep pie-dish with it, and wash, wipe and cut the rhubarb into pieces about 1 inch long. Should it be old and tough, string it-that is to say, pare off the outside skin.
Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges and bake the tart in a well-heated oven from 1/2 to hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemonjuice and a little of the peel, minced, are by many persons considered an improvement to the flavour of rhubarb tart.
TIME. to hour.
SEASONABLE from February to May.