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Tarts and Pastries Tarts are lighter than puddings and usually
eaten cold, maybe with a little cream or iced cream. Jam Jam tarts are probably the best known of them
all. Any kind of jam can be used, but strawberry, raspberry, bramble
(blackberry) and apricot are the most common. These are usually eaten on
their own with a cup of tea.
Lemon curd This is made from egg yolks, sugar and fruit
which is then boiled down to a thick mix. Whilst
lemon curd is the most common and, as far as I know the only version
available commercially, you can make a curd tart out of just about any fruit.
Lemon curd is commonly available in jars and so can be used in a variety of
ways.
Bakewell Tarts Of medieval origin, these are made with
frangipane, giving them a wonderful almond flavour, which is then encased in
a shortcrust pastry with jam on the bottom and topped with almond flakes.
Eaten on its own or with a little cream. The little
tartlets are a common commercial version and are topped with icing sugar and
a cherry. The picture on the right is of a Bakewell Pudding which is
different, being made with eggs, jam and ground almonds.
Manchester Tart This is a traditional baked tart consisting of
a shortcrust pastry shell, spread with raspberry jam, covered with a custard
filling and topped with flakes of coconut and a Maraschino cherry.
Pear Frangipane A wonderful combination of pear and almond. A
variation is to marble the frangipane with chocolate. Serve with cream.
Treacle tart Nice served with cream or custard.
Egg custards Egg custard is made from the traditional
custard recipe but with the addition of eggs and then baked, usually with a
little nutmeg on top. It is a very traditional English dish and is eaten in a
variety of ways. Egg custard tarts remain very popular.
Curd tart Not to be confused with lemon curd, this is
made with real curds. A regional dish from eastern Yorkshire and
Lincolnshire, but not well known outside this area. As an alternative to egg
custard, it’s a real treat when you can get it. Alternatively, make it
yourself. It’s actually not that difficult.
Fruit tarts The custard tart has evolved into sometimes
very elaborate fruit tarts.
Plum and Greengage Nicely sweet, with a hint of tartness, this is
a lovely combination. Greengages, are not that
easily available but are very nice and much sweeter than their colour
suggests.
Rhubarb Another winning combination that sets the
tartness of the fruit against the sweetness of the custard.
St Clement’s Pie Oranges and lemons said the bells of St Clement’s in the old nursery rhyme and oranges and lemons
form the basis of this traditional dessert.
Eccles cake Made with a puff pastry and filled with
currants and topped with sugar. A regional variation, which is slightly
flatter, is the Banbury cake – picture on the right.
Chorley cake Hailing from the town of Chorley in Lancashire,
this I s similar to an Eccles cake but less sweet. It is traditionally eaten
with a slice of cheese on top – Lancashire of course!
Mince pies No Christmas is complete without at least one
mince pie. These are made entirely from dried fruits, but their medieval
ancestor did include minced meat – hence the name.
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