3 apples
3/4 cupful prunes
4 tablespoonfuls sugar
1/2 lemon
1/2 cupful water
1 tablespoonful cakecrumbs
For mixture, peel, core and slice apples, and wash prunes in lukewarm
water. Put these into a small saucepan with sugar, grated lemon rind
and cold water. Stew slowly until apples are soft. Then remove prunes,
and take out stones. Cut prunes in small pieces and return them to
apples and cool. For pastry, sift flours, sugar, salt, and spices
into basin. Add Crisco and cut it into flour with knife until finely
divided. Then rub together lightly with finger tips until as fine as
breadcrumbs. While rubbing, keep lifting flour well up in basin so
that air may mix with it and Crisco is not made too soft. Add lemon
juice and sufficient water to make stiff paste. Divide into two equal
pieces. Wet a dinner plate with cold water and leave it wet. Roll
out one of the pieces rather thinly, and line plate with it. Sprinkle
cakecrumbs over it, then spread on mixture. Roll out the other piece
of pastry for a cover. Wet round the edge of the pastry, lay other
piece of pastry on, and press edges well together. Trim round with
knife or scissors, and mark neatly round the edges. Brush over top
with a little water or beaten white of egg. Dredge with sugar, and
bake in moderate oven forty-five minutes. Serve hot or cold. The tart
may be covered with boiled frosting.