I remember when I was a child seeing fine tarts, pies and cakes being baked over an open hearth fire on a big flat baking sheet. They always had a lovely brown crust. For those who have plenty of fruit available this is a splendid equivalent.

Serves:	6
Preparation time:	30 minutes
Cooking time:	35-45 minutes
Oven position:	top
Oven temperature:	gas 6, 200°C, 400°F
Ingredients:	6oz shortcrust pastry 175g 3/4 cup
	1lb fruit 500g (gooseberries, chopped apples and rhubarb)
	3oz sugar 75g 1/2 cup
	a little beaten egg or milk

Method:
Cut the pastry in two, roll out each piece to cover a 9-inch round plate. Lay one round piece of pastry on the plate. Arrange half of the fruit on the pastry, sprinkle with the sugar and pile the remaining fruit on top. Damp the edge of this bottom round of pastry with cold water. Cover with the second round of pastry. Press the edges well together. Trim edges and decorate. Brush pastry with beaten egg and bake for 35-45 minutes.

Watchpoint:
If using a glass or ceramic plate for cooking, set it on a baking sheet to attract additional heat and brown the bottom of the tart.

From the Appletree Press title: The Irish Country Kitchen.
Also from Appletree: A Little Irish Cookbook.