Bacon And Egg Tart
|Water||1 Cup (16 tbs) (To Mix)|
|Thin cream||1⁄2 Pint|
Make the short pastry 2 or 3 hours before using and leave it in a cool place.
Butter a flat pie tin.
Roll out the pastry and line the tin.
Melt some butter in a saucepan or frying pan, and cook the rashers, first cutting them into small pieces, until they are softened.
Remove and put on the pastry.
Beat together eggs, cream, salt and pepper.
Pour into pastry case, and bake in a hot oven for 30 minutes.