Duke of Cambridge tart
- January 2020
- Serves 10-12
- 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.
- 39.2g (23.5g saturated)
- 62.4g (43.9g sugars)
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.
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.
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.
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