1696: Coronation Recipe For Easy Hot Water Pastry & Leek Tart

<div>Are you ready for a long weekend of celebrations?<br> <br> Well, whether you’re planning for a cosy tea party or a lively street party, you definitely can’t go wrong with a delicious recipe that can be shared with everyone. <br> <br> Sharing her perfect Coronation Weekend recipe for her easy hot water pastry and some suggestions of delicious toppings is  British Royal Nav<strong>y veteran</strong><strong><em>, </em></strong>blind baker, and author Penny Melville Brown OBE.<br> <br> <strong>Ingredients for hot water pastry:</strong> </div> <ul> <li>250g pack lard</li> <li>270g water</li> <li>535g plain flour</li> <li>135g strong white bread flour</li> <li>Heaped teaspoon salt</li> <li>Heaped teaspoon ground mace</li> <li>135g butter</li> <li>1 egg, beaten</li> </ul> <div><strong>Method for pastry:</strong></div> <ol> <li>Place the lard and water in a pan on the hob and heat gently until the lard has melted.   Set aside to cool.</li> <li>Measure all the dry ingredients into a large mixing bowl.</li> <li>Rub the butter into the dry ingredients.</li> <li>Pour the melted lard and water into the mixing bowl.</li> <li>Mix all the ingredients together by hand.</li> </ol> <div><strong>Ingredients for leek tart filling:</strong></div> <ul> <li>3 eggs</li> <li>4 leeks</li> <li>knob of butter and splash of oil</li> <li>250 g crème fraiche </li> <li>salt and pepper to taste</li> </ul> <div><strong>Leek tart method:  </strong></div> <ol> <li>Pat out a circle of pastry with your hands and press across the base and sides of a 25cm, 10 inch loose-bottomed tart tin.   </li> <li>Prick the pastry base with a fork and then press a sheet of baking foil over the pastry base and up the pastry-lined sides of the tart tin.   </li> <li>Bake blind on the middle shelf of a pre-heated oven 180C, Gas 4 for 15 minutes.</li> <li>Remove the foil and brush the pastry base and sides with beaten egg.   </li> <li>Return to the oven for another 5minutes.  </li> <li> Remove the tart from the oven and brush again with the beaten egg to “double wate