“Here he goes again, banging on about ‘traditional’ recipes…”. I might possibly have mentioned once or twice my love of old fashioned recipes (desserts mainly). Not just those from my childhood but those hailing from previous centuries. This recipe, Wallingford Tart, is not one of them – nope, made it up just the other day. Destined one hopes to become a classic, a tradition in its own right. With seemingly little ‘original food’ with roots in this portion of Oxfordshire I thought it was about time to rectify the dearth.A jar of Reflets de France Orange and Clementine jam came my way this week. Rather than just plaster it on toast, something a little more adventurous was required – hence this Wallingford Tart Recipe. Which is just a Bakewell Tart made with the Orange and Clementine jam rather than raspberry.
A new take on the traditional Bakewell Tart; using Orange and Clementine flavour for a freshing change
- Roll out the pastry and line a 25cm loose-bottomed flan tin. Prick over the base. Chill. Oven to 200C/400F/G6.
- Line the pastry with crumpled greaseproof paper, top with baking beans and bake for 15 minutes.
- Remove paper and beans. Return to the oven for a further 4 minutes. Remove from oven. Brush the pastry with a little of the beaten eggs. Return to the oven for 2 more minutes. Remove. Lower temperature to 180C/350F/G4.
- Make the sponge topping. Beat the butter with the sugar until pale and fluffy. Beat in the eggs a little at a time, alternating with a little of the gorund almonds. Add the Orange extract. Sift in the floor and fold in.
- Spread the jam over the base of the tart. Top with the sponge mix, taking care not to disturb the jam. Bake for 45-50 minutes until sponge is golden and a skewer poked into the middle comes out clean. Dust with icing sugar or caster sugar and serve warm or cold with cream.
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