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)
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
- 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).
- 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).
- 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.
- 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.
- 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.
- 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.
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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