Welsh Tart

Welsh Tart

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Calories: 1202


  • 5 oz flour
  • 1 teaspoon baking powder
  • pinch of salt
  • milk to mix
  • 3 oz cornflour
  • 1 tablespoon sugar
  • 1 egg beaten

for the filling

  • any thick jam
  • 2 oz sugar
  • 2 egg whites


  • Put all the dry pastry ingredients into a bowl and mix to a paste with the egg and enough milk to make a fairly firm dough.
  • Roll out and line a flan tin. Bake blind until the case is completely cooked. (see below)
  • Allow the case to cool, fill with jam or jam and stewed fruit and cover with the stiffly beaten egg whites whisked together with the sugar.
  • Put in the oven at 180°C, 350°F, mark 4 to set and lightly brown the meringue.
  • to make the flan case
  • Line the flan ring with pastry and prick the bottom several times with a fork.
  • Cut a circle of greaseproof paper large enough to cover the base and sides.
  • Fill the tin with heavy dried beans, peas or rice, this allows the pastry to cook without losing its shape.
  • Bake for 10 - 15 minutes at 200°c (400°f) gas mark 6 untill the pastry has set.
  • Remove beans, return to oven for 3 - 4 minutes to dry out.
  • Brush the bottom of the flan with egg yolk and allow to dry to prevent the filling from later sinking into the pastry and making it soggy.
Calories: 1202 kcal
Carbohydrates: 256 g
Protein: 27 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 597 mg
Potassium: 315 mg
Fiber: 5 g
Sugar: 70 g
Vitamin A: 238 IU
Calcium: 288 mg
Iron: 8 mg
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