Duke of Cambridge tart

Duke of Cambridge tart
  • Serves icon Serves 10-12
  • Time icon Hands-on time 30 min, oven time 1 hour 25 min, plus chilling

Chef Tristan Welch has revived this traditional sweet tart while retaining all the gorgeous flavours of the original, making it a fine choice for afternoon tea or a dinner party pudding.

Looking to recreate more traditional recipes? Take a look at our collection of sweet tart recipes.

Nutrition: For 12

Calories
622kcals
Fat
39.2g (23.5g saturated)
Protein
4.6g
Carbohydrates
62.4g (43.9g sugars)
Fibre
0.9g
Salt
0.4g
Calories
622kcals
Fat
39.2g (23.5g saturated)
Protein
4.6g
Carbohydrates
62.4g (43.9g sugars)
Fibre
0.9g
Salt
0.4g

Ingredients

For the pastry

  • 235g plain flour, plus extra for dusting 
  • 165g cold butter, diced
  • 1 medium free-range egg, beaten
  • Clotted or double cream to serve

For the filling

  • 250g muscovado sugar
  • 250g dark brown sugar 
  • 6 medium free-range egg yolks (see food team’s tip)
  • 40g custard powder 
  • 250g unsalted butter, diced
  • 160g double cream 
  • 2 tsp vanilla extract 
  • 2 tbsp marmalade 
  • 2 tbsp chopped candied peel

You’ll also need… 

  • 25cm loose-bottomed tart tin, greased with butter and lightly floured; compostable baking paper; ceramic baking beans

Method

  1. Pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the beaten egg and 1 tsp cold water, then pulse again to a smooth dough – try not to overmix or the pastry will be tough. (Or make the pastry by hand: put the flour and butter in a large bowl, rub to fine crumbs with your fingertips, then mix in the egg and water using a round-bladed knife.) Wrap well, then chill for at least 1 hour or overnight (see tips).
  2. Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a dusted work surface to 3-4mm thick, then use to line the prepared tart tin. Chill in the fridge for at least 20 minutes (see Make Ahead).
  3. Line the chilled pastry with baking paper, fill with the ceramic baking beans or uncooked rice, then bake for 15 minutes. Remove the baking beans/rice and paper and return the tart case to the oven for 10 minutes, then remove, trim the edges and set aside. Turn down the oven to 140°C/120°C fan/gas 1.
  4. Meanwhile, make the filling. Put both sugars in a large mixing bowl and rub with your fingertips to remove any lumps. Add a pinch of salt, the egg yolks and custard powder, then gently mix with a wooden spoon until combined.
  5. Put the butter, cream and vanilla in a large saucepan over a high heat and bring to the boil. Remove from the heat and set aside to cool for a few minutes. While still hot, pour in the sugar/egg yolk mixture and stir. Pass through a sieve set over a large jug to remove any lumps.
  6. Spread the marmalade over the base of the pastry case, then sprinkle with the chopped candied peel. Pour in the filling mixture, transfer to the oven and bake for 1 hour until set but with a slight wobble. The filling will rise up, but as the tart cools it will sink back down. Leave to cool, then chill in the fridge for at least 1 hour before slicing (see tips). Serve with clotted or double cream.

delicious. tips

  1. Making the pastry ahead breaks up the workload, and the longer resting times result in a pastry that shrinks less when baked. Leave the tart to cool before serving with clotted or double cream to cut through the sweetness.

    Freeze egg whites in a freezerproof container, marked with the date and number of whites, for up to 3 months.

  2. Make the pastry up to 2 days ahead, wrap well and chill. Line the tart tin with the pastry up to a day ahead, cover and chill, or line the tin and bake the tart case up to a day ahead. Keep leftover tart chilled for up to 3 days.

  3. Chill a golden, citrus-tinged dessert wine such as moscatel de valencia. If you’re after a soft drink, a high-quality bottled cloudy apple juice.

Recipe By

Tristan Welch

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