Norfolk Tart

This is a lovely sweet wee mouthful. It comes from the National Trust’s book of Tea Time Recipes. These recipes are a collection of goodies that are baked and served in the tea rooms on the National Trust properties. They are always lovely. It is a treat to visit the stately homes and then round off the trip with a cup of tea and something nice to eat in these lovely tea rooms. The amount given is for a seven inch tin. It gave me four small individual tarts. I don’t think it would make a satisfactory big tart. I found a recipe giving larger amounts for a nine inch tin. I have both listed

6 oz/175gms rich sweet shortcrust pastry
4 oz /100gms unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons

Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

Pre-heat the oven to 400°F/200.C. Put a baking sheet in the oven to pre-heat.

3. Gently warm the butter and syrup together in a pan – just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.

4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.

5. Place the tart on the baking sheet in the oven and bake for 25 – 30 minutes or until the centre is set.

Serve warm or cold with ice cream.

For four individual tarts

4oz/100gms golden syrup
1/2 oz/15gms butter
grated round of 1/2 a lemon
2 tablespoons double cream
1 egg.

Method as above.

Rich Shortcrust Pastry

1lb/450gms plain flour
pinch of salt
12oz/350gms butter
2 egg yolks
4 teaspoons castor sugar
3-4 tablespoons cold water

Mix together the flour and salt
Rub in the butter until the mixture resembles fine breadcrumbs
make a well and add the egg yolks and sugar.
Mix together with enough water to make a stiff pliable dough.
Knead lightly wrap in cling film and chill for at least 15 minutes before using.

I always make pastry by the pound then freeze in small parcels what I don’t use. So handy for another day.