Brown Sugar Tart

A rich dessert with a strong hint of brandy, Brown Sugar Tart may be served hot or cold with whipped, unsweetened cream.

6 oz. flour

2 teaspoon salt

1½ oz. vegetable fat 1½ oz. butter

2 tablespoons water

4 oz. butter, at room

temperature 8 oz. light brown sugar

3 eggs, separated

2 fl. oz. brandy

Sift the flour and salt into a medium-sized mixing bowl. Add the fat and butter and cut it into small pieces with a knife.

Then with your fingertips rub the fat into the flour until the mixture resembles coarse breadcrumbs. Sprinkle on the water, 1 tablespoon at a time, and stir with a fork. Knead the dough until it is smooth and gather it into a ball.

Lightly flour a marble slab or board and roll out the dough to a circle of about 104-inches in diameter.

Line a 9-inch pie tin with the pastry. Cover the tin with foil and put it in the refrigerator while you are making the filling.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190CC).

Put the butter in a medium-sized mixing bowl and cream it with a wooden spoon. Add the brown sugar a little at a time and beat well. Add the egg yolks one at a time, beating well between each addition. Then stir in the brandy.

In another bowl, beat the egg whites with a wire whisk until they form stiff peaks. Fold them gently into the sugar

mixture. Pour the mixture into the pastry-lined pie tin.

Bake on the lower shelf of the oven for 45 minutes or until the crust is lightly browned.

Remove the tart from the oven and serve at once or allow it to cool to room temperature and chill it in the refrigerator

for 30 minutes before serving.

This famous American stew, which is ideal for a family lunch or dinner, may be served with hot crusty bread. The stew may

appear to have a buttery film on the surface, but when you add the beurre manie, this will disappear.

2 oz. butter 8 chicken pieces 1 large onion, sliced

1 green pepper, white pith

removed, seeded and coarsely


10 fl. oz. chicken stock or stock made with a stock cube

14 oz. canned peeled tomatoes, drained

2 teaspoon salt

2 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce 8 oz. canned and drained or frozen and thawed whole kernel corn

1 lb. canned and drained or frozen and thawed lima beans or 1 lb. broad beans

2 tablespoons beurre manie

In a medium-sized casserole, heat the butter over moderate heat. Add the chicken pieces and fry them for 2 to 3 minutes on each side or until they are golden brown. Remove the chicken pieces and set them aside on a plate.

Add the onion and green pepper to the casserole and cook for 8 to 10 minutes, or until the onion is soft and transparent.

Add the stock, tomatoes, salt, cayenne and Worcestershire sauce. Stir to mix and bring to the boil. Return the chicken to the casserole and cover. Reduce the heat to low. Simmer gently for 40 minutes.

Add the corn and lima beans or broad beans. Recover the casserole and continue to simmer for another 15 minutes.

Form the beurre manie into small balls and drop them, one at a time, into the stew, stirring constantly. Cook, stirring, for 10 minutes.

Serve at once.


To brush is to coat thinly with milk or egg to form a glaze on pastry, or with butter or fat to keep grilled and fried

foods moist. A small brush is used, but if the bristles are nylon take care not to dip it into the hot fat.

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