| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Flowers, Harned 1994, Wild foods |
1 |
Tart |
INGREDIENTS
| 3 |
c |
Fresh gooseberries |
|
|
cleaned and stemmed |
| 1/2 |
|
To 1 cup fresh elder flowers |
| 1 1/4 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 3 |
T |
Tapioca |
| 2 |
T |
Butter |
|
|
Pastry for 9" double crust |
|
|
Milk and sugar, for pastry |
INSTRUCTIONS
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. Posted to
MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 03, 98
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