Recipe: Sundae Tart (Bisquick box recipe, 1950's)

SUNDAE TART

"You can slice the shortcake into wedges and top each individually with ice cream and fruit, or you can spread the whole pie pan with ice cream, top with fruit, and then slice it into wedges like a pie."

1 cup Bisquick
1/4 cup butter (1/2 stick) softened
3 tablespoons boiling water
Your favorite ice cream (for serving)
Sliced strawberries, peaches or other fruit (for serving)

Preheat oven to 450 degrees F.

Put Bisquick and butter into a 9-inch pie pan. Add 3 tablespoons boiling water; stir with a fork until dough forms a ball and cleans pan.

With fingers and heel of hand, pat evenly in pie pan (or in muffin pan cups - see note below*), bringing dough up to edge. This will not be skimpy when baked. Flute edges if desired.

Bake 8 to 10 minutes. Cool; fill with ice cream; top with fresh or frozen fruit. And, for a birthday, candles.

Serves 6 to 8
Source: Bisquick box recipe, 1950's

RECIPE NOTES:
"Louise K. Smith of Havre de Grace, Md., requested a recipe she has lost: "I think it was called Sundae Tart and was on a Bisquick box about 45 years ago. The tarts were wonderful with a filling and canned fruit and a jelly glaze.

*Although you were supposed to spread the dough on muffin pans, I spread it on an upside-down muffin pan. When they were baked I removed them and allowed them to crisp up. I hope some reader has this recipe."

Marie Manik of Baltimore responded. "I have had this Bisquick recipe booklet in my kitchen since 1957 and I believe it came packaged with a box of Bisquick." - Northwest Herald, April 21, 2004