25 Jan

Marlborough Tart

Mrs S Alfred Blackman, Tooraweenah Branch

MAKES ONE 24 CM TART

Pastry

150 g (1 cup) plain flour

¼ teaspoon bicarbonate of soda

½ teaspoon cream of tartar

75 g chilled butter, chopped

2 tablespoons cold milk, as required

Filling

75 g butter, softened

75 g (¹/₃ cup) caster sugar

2 eggs

60 g almond meal

2 tablespoons self-raising flour

165 g (½ cup) raspberry jam

For the pastry, combine the flour, soda and tartar in a bowl. Using your fingertips, rub in the butter until mixture resembles breadcrumbs. Add the milk and mix until a dough forms, adding a little more milk if required to form a firm dough.

Turn the dough out onto a lightly floured surface and knead briefly until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C.

Roll pastry out into a circle to fit the base and side of a 24 cm round tart tin, trimming the side even. Line the tart shell with baking paper and fill with baking beads or dried beans. Bake for 20 minutes.

For the filling, using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each. Stir in the almond meal and flour.

Spread the jam over the tart shell and spoon the creamed mixture over the top, covering the jam.

Bake the tart for 20 minutes, then reduce the heat to 170°C – cover the tart with foil if it browns too quickly. Bake for a further 20–30 minutes, or until the filling is set and a skewer inserted in the centre comes out clean.

Marlborough Tart can be served hot or at room temperature.