3 c Fresh gooseberries 3 tb Tapioca
— cleaned and stemmed 2 tb Butter
1/2 To 1 cup fresh elder flowers Pastry for 9″ double crust
1 1/4 c Sugar Milk and sugar; for pastry
1/4 ts Salt
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.
Yields
1 tart