Thursday, June 24, 2010
She told her to mix an egg mixture with a secret ingredient into a pastry crust and spread strawberry jam on top. The cook was inexperienced so misunderstood Mrs. Greaves instructions, and poured the egg mixture onto the jam instead, therefore making a tart, not a pudding.
This is a a tasty dessert with its combination of a custard like filling over a jam filled crust. My recipe called for almond extract but I substituted vanilla extract instead. It went together very quickly as I had a round of my favorite pie crust already in the freezer and it rolled out into a lovely tart crust. Next time I make this, I will not be so skimpy with the jam and will spread on a much thicker layer.
Now to go put the tea kettle, cut a slice of tart and think of England.
Pastry for one 9" tart pan (Or use your favorite tart crust recipe)
(This recipe makes enough for two, so freeze the second one for another time)
2 1/2 sticks of cold butter, cut into bite size pieces
1/3 cup cold shortening, cut into bite size pieces
1 tsp salt
3 cups all purpose flour
1/4 cup sugar
1/2 cup ice water
Pulse flour, sugar and salt together in food processor fitted with the steel blade. Add the butter and shortening and pulse until the mixture has the consistency of small peas. Slowly add the ice water until the mixture comes together in a clump.
Put out onto floured board and knead slightly and form two even sized balls. Press into flat discs and put in fridge for at least 30 minutes or freeze for future use.
Bakewell Tart Filling
2-3 Tbsp jam of your choice (I used raspberry)
2 whole eggs and 2 extra yolks
1/2 cup superfine sugar
1/2 cup melted butter
2/3 cup ground almonds
1/2 tsp vanilla extract
confectioners sugar to dust
Preheat oven to 400 degrees. Roll out the pastry and use to line a 7-9 inch loose based tart pan. Spread the jam over the filling. Set aside.