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So here is a little mini-series of cakes, biscuits and tarts we used to have as children in the 60s. We were lucky enough to live just over the road from a fresh cake shop when we were young and it was a place we would often stop and peer into as we were passing. I remember, too often being dragged away with a ‘come on it’s time to go….’
The routine was, Friday was treat day and that was the day we were lucky enough to go in and choose one for after our tea. My favourite was the meringue but I could often be persuaded into trying something a little different.
This week I will be making my interpretation of the Maid of Honour Tarts that would be one of the oh too attractive bakes, adorning the packed window display of that delightfully delicious bakery…
• Website: margaretsmakea...
• Instagram: / margaretsmakeandbake
*Recipe:
Ingredients
For the sweetcrust pastry:
175g plain flour
25g semolina
90g butter
60g icing sugar
1 egg Pinch of salt
For the base:
Jam
For the Topping:
3 egg whites
200g caster sugar
60g ground almonds
70g desiccated coconut
Method
For the Pastry
1) Preheat oven to Gas 6/ 200’C or 400’F
2) Butter a shallow 12 hole bun tray
3) Pop the 175g plain flour, 25g semolina 90g butter and a pinch of salt into a bowl and mix with an electric hand mixer until it looks like fine crumbs
4) Sieve and mix in the 60g icing sugar and add a little milk until it starts to come together
5) Cover with Clingfilm and cool in the fridge for 1 hour
6) Roll to about 3mm thick and cut out circles
7) Pop into the bun tray
8) Add a spoon of jam into the base of each
For the Topping
1) Whisk the 3 egg whites to stiff peaks
2) Whisk in the 200g caster sugar 1 spoon at a time until smooth to the touch when rubbed between thumb and finger
3) Top each tart with the mixture, making sure the edges are sealed so the jam does not leak during baking
4) Bake for 20-25 mins or until golden brown
*Music:
Dome Sweet Dome by Nat Keefe and The Bow Ties
Nat Keefe on KZitem: / @natkeefe
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