Custard Jam Tart recipe
information
Preparation time 20 minutes,
Cooking time 1 hour 10 minutes,
Oven temperature 200°C, 400°F, gas 6 160°C, 325°F, gas 3,
Calories 625 per portion
ingredients
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
For the filling
2 tablespoons jam
600 ml (1 pint) milk
50 g (2 oz) caster sugar, plus extra to sprinkle
4 egg yolks
few drops vanilla essence
1 teaspoon grated nutmeg
600 ml (1 pint) milk
50 g (2 oz) caster sugar, plus extra to sprinkle
4 egg yolks
few drops vanilla essence
1 teaspoon grated nutmeg
method
1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub in until the mixture resembles fine breadcrumbs.
2. Add the water and mix to form a dough. Knead very lightly, roll out on a lightly floured surface and use to line a 20 cm (8 in) fluted flan ring placed on a baking tray.
3. Prick the base with a fork and bake blind in a moderately hot oven for 10 minutes.
4. Spread the jam evenly over the pastry. Heat the milk over a low heat until lukewarm, then beat in the sugar, egg yolks and vanilla.
5. Pour over the jam, sprinkle the nutmeg on top and bake in a moderate oven for about 1 hour until firm. Serve either hot or cold, sprinkled with a little extra caster sugar.
2. Add the water and mix to form a dough. Knead very lightly, roll out on a lightly floured surface and use to line a 20 cm (8 in) fluted flan ring placed on a baking tray.
3. Prick the base with a fork and bake blind in a moderately hot oven for 10 minutes.
4. Spread the jam evenly over the pastry. Heat the milk over a low heat until lukewarm, then beat in the sugar, egg yolks and vanilla.
5. Pour over the jam, sprinkle the nutmeg on top and bake in a moderate oven for about 1 hour until firm. Serve either hot or cold, sprinkled with a little extra caster sugar.
serving amount
serves 4
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