Duke of Cambridge Tart

For 4-6 people you need

7 1/2 oz. frozen short crust pastry
or pastry made with
5 oz. plain flour,
pinch salt
2 1/2 oz. butter or margarine,
egg yolk and water to bind

For the filling

2 oz. butter or margarine
2 oz. castor sugar
2 tablespoons golden syrup,
2 eggs
2 oz. flour, preferably plain
4 oz. soft breadcrumbs
2 oz. chopped angelica
4 oz. chopped glace cherries
2 oz. chopped candied peel

  • Roll the pastry thinly; fit in flan ring on the upturned baking tray.
  • If making your own pastry, sieve the flour and salt, rub in the butter or margarine
    add the egg yolk and water to bind then proceed as stage 1.
  • Cream the butter or margarine, sugar and syrup.
  • Gradually beat in the eggs then add the flour, breadcrumbs, angelica, glace cherries and candied peel.
  • Spoon into the uncooked pastry.
  • Bake for approximately 15 minutes in a hot oven,
    Lower the heat to moderate and continue cooking until the pastry and filling are firm.

Oven temperature: hot – 425-450°F.-Gas Mark 6-7;
then moderate -350-375°F. – Gas Mark 4-5
Oven position: centre

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