BASE
3 oz flour
2 oz butter
3/4 oz icing sugar
2 tsp cold water
FILLING
1 juice of a small lemon
2 oz caster sugar
1 egg
1 icing sugar for dusting
Directions
Set oven to 375F or Mark 5. Grease deep patty tins (makes
approximately six tarts). Sift the flour into a bowl. Rub in the
butter and add the icing sugar. Add suff cient of the water to makea
moist dough. Roll out on a floured surface, cut into rounds and line
the patty tins. Bake blind for 10 minutes. Remove from the oven and
reduce temperature to 350F or Mark 4. Meanwhile beat together the
egg, caster sugar and lemon juice. Fill the pastry cases with the
mixture and bake until set and the pastry is nicely browned. Serve
hot or cold, but do not chill in the refrigerator.
From the booklet Scottish Teatime Recipes
Servings: 4 servings
Lemon Trat(Scottish) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, in fact as far back as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and tastes led to an eruption in publications on food, many of which still exist in private cookery archives. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Trat(Scottish) recipe.
