Friday, 19 September 2008

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.


Rosie said...

OH my goodness Brenda this has the WOW factor for me, what a wonderful looking tart!!

I have an award waiting on my blog for you :)

Rosie x

Anonymous said...

That looks so good, great photo too. I can't wait for my copy of this book to arrive.

Rosa's Yummy Yums said...

That tart looks really fine! I've never made that speciality, but I'll surely try it soon...



Coby said...

I have never known of such a tart - what a delicious combination of filling ingredients.

Oh my! Apple pie! said...

So pretty, perfect for afternoon tea.

Oh my! Apple pie! said...

Brenda I have a 'beautiful site' award for you on my blog. Do pop by and collect it, you really deserve it.

Kelly-Jane said...

Oh wow! I could really be doing with some of that right now :)

RecipeGirl said...

You MADE this? It looks like it could be in the window of a wonderful pastry shop!

Gloria Baker said...

Oh My GOD!!! Is beautiful Granny I love this type of tarta,lovely,lovely I love it!!! xxGloria

Sarah Nicole said...

Brenda, that looks incredible!

Gloria Baker said...

I think dear I let a comment by this lovely tart, but I dont see. So again I tell you I love this tart!! xxGloria

Elle said...

Beautiful little tart!

La Bella Cooks said...

I always love the freshness of a lemony tart. Your photo makes it look even more tempting!

Gloria Baker said...

Dear Branda I have you an Award in my Blog, come and see, is in the >Post "Some Awards.." xGloria

Anonymous said...

There is something so English about Norfolk tart. It brings back so many memories of the 'old days' where one used to have tea, bread and butter and cake around a cosy fire !

Your photos are stunning, Granny !


Rhyleysgranny said...

Dear everyone thank you for your kind comments. I am so sorry I have not replied. I have been rather busy in my day to day life and have been out of the blogging loup for a wee while.

Gloria Rosie and Erica thank you for the lovely awards