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Spiced simnel tart
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FOR THE PASTRY
200g plain flour
100g chilled butter, cubed
1 Waitrose British Blacktail Medium Free Range Egg yolk
Zest and juice of 1 orange
FOR THE FILLING
100g Billington’s Golden Caster Sugar
2 Waitrose British Blacktail Medium Free Range Eggs
1 tsp almond essence
100g McDougall’s Self Raising Flour
2 tsp ground cinnamon
2 tbsp raspberry jam
175g white marzipan
1 Preheat the oven to 200°C, gas mark 6.
2 To make the pastry, place the plain flour and salt in a large bowl and rub in the butter with your fingertips until it resembles breadcrumbs. Add the egg yolk and 3-4 tbsp orange juice to form a soft dough. Wrap in clingfilm and chill for 10-15 minutes.
3 Roll out the dough and line a 23cm wide, 4cm deep loose bottomed flan tin, leaving no more than 1-2cm excess pastry hanging over the edge. Place a large sheet of scrunched parchment paper inside the pastry case and fill with baking beans. Bake blind for 10 minutes, remove the beans and paper and continue to cook for 7-8 minutes. Cool slightly while you make the filling.
4 Whisk the stork, caster sugar and orange zest in a large bowl for 2-3 minutes until pale and fluffy. Whisk in the eggs 1 at a time and stir in the almond essence. Fold in the flour and cinnamon.
5 Spread the pastry base with jam and spoon over the cake mixture. Take 50g of the white marzipan and break into small pieces the size of a pea and scatter over the cake. Bake for 25 minutes or until golden and cooked through.
6 Divide the remaining marzipan into 11 and roll into balls, place on a baking tray lined with baking parchment. Place under a preheated grill for 1-2 minutes until golden. Place on top of the cake in a circle as soon as the cake comes out of the oven. Cool slightly before shaving off the excess pastry and removing from the tin. Best served while warm.
Typical values per serving:
This recipe was first published in Thu Mar 22 11:00:00 GMT 2018.