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2012-12-07
duke-of-cambridge-tart

Duke of Cambridge Tart

Ingredients

  • 115 gms plain flour
  • 55 gms butter
  • 1 tsp salt
  • 2 ½ tbls water
  • 115 gms seedless raisins
  • 55 gms glacé cherries
  • 85 gms butter
  • 85 gms caster sugar
  • 2 egg yolks
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  • Servings : 6
  • Prep Time : 30 mins
  • Cooking Time : 40 mins
  • Temperature : 170ºC

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Method

  • Place the flour in a bowl, cut the butter into tiny pieces and rub into the flour.
  • Mix the salt through the mixture.
  • Add the water and cut it into the mixture with a butter knife.
  • Form into a round disc and set aside to rest for 20 minutes.
  • Roll out the pastry, using the minimum amount of flour, until it is large enough to line an 20 cm crimped edge pastry tin.
  • Line the tin with the pastry and prick the base all over with a fork.
  • Cut the cherries in half and place them evenly over the base of the pastry case.
  • Evenly sprinkle the raisins over the cherries.
  • Melt the butter and sugar over a low heat and once the sugar has dissolved pour into a cold bowl.
  • Whisk the egg yolks together and then whisk them into the butter and sugar mixture.
  • Pour evenly over the raisins and cherries so that everything is covered.
  • Cook in preheated oven at 170ºC for 30-40 minutes.
  • Serve warm or cold with thick cream.
Every time we went to visit my grandparents there would always be a couple of desserts for lunch and you could guarantee that the Duke of Cambridge Tart was one of them.
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Recipe Comments

  1. posted by Rachel Turner on September 15, 2013

    I have just discovered the origins of this recipe:
    Duke of Cambridge Tart is one of the delicious dishes that visitors to Cambridge will find to enjoy. There are several well known puddings associated with Cambridge. Burnt Cream or Creme Brulee is associated with the University Colleges.
    The inventor of CS Gas lived in Magdalene College and experimented on himself ruining his digestion at the same time.He was advised by his doctor to eat rice pudding,. If you dine in this college on High Table you can refuse the dessert being served because there is still always rice pudding which was made daily for the ailing scientist .
    ALTERNATIVE FILLING a totally traditional filling is candied peel instead of raisins,the problem with this is that most people hate it.

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