DUTCH TART

I have no idea how this got the name ‘Dutch’ tart, it’s one of the mysteries of Mum’s old recipes.  It’s made in a swiss roll tin, a tray that has slightly raised edges (about 2 to 3cm deep) and has dimensions of roughly 23 x 33xm, so it’s hardly a tart, more of a slice really, but who can argue with their Mother….

Dutch Tart

DUTCH TART

Rub 60g butter into 1 cup plain flour.  Mix to a stiff paste with milk.  Roll out to fit swiss roll tin.  Spread with raspberry jam.  Top with cake mixture.

Cake mixture:  5 tablespoons butter, ½ cup sugar, 1 cup self raising flour, ½ cup milk, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 tablespoon chopped dates, 1 tablespoon sultanas, 2 tablespoons walnuts.  Cream butter & sugar.  Add sifted flour and spices, mix in dried fruits and walnuts and milk.  Spread on top of pastry.  Bake moderate oven 180o for 30 mins.  When cool spread over lemon icing.

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