Tamesis Nut Tart

Ingredients

• oz. Cakeoma shortcrust pastry (4 oz. Cakeoma, etc.)
• 2-3 tablespoons golden syrup
• 14 oz. sugar
• I egg
• 4 OZ. Margarine
• 1 teaspoon vanilla essence
• 2 oz. mixed nuts, coarsely chopped

Method

1. 1

   Line a 9-inch fireproof plate with the pastry.

2. 2

   Boil the syrup and sugar together for a few minutes, cool slightly, then pour slowly over the beaten egg, stirring well.

3. 3

   Add the margarine, vanilla essence and nuts, pour into the pastry, and bake in a moderate oven (375° F.) for about 15 minutes, until cooked.

Nutrition per serving

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 9. The excerpt below is the record exactly as published.

Tamesis Nut Tart PASTRY SHORTCRUST PASTRY 6 oz. margarine 8 oz. Cakeoma 8 oz. self-raising flour About 3 tablespoons water to mix Rub the margarine into the sieved Cakeoma and flour, and mix to a stiff paste with the water. Knead lightly and roll out. Use as required, and bake in a moderately hot oven (400° F.) for about 10-15 minutes. BLONDIN TART 4-6 oz. Cakeoma shortcrust pastry (2-3 oz. Cakeoma, ete.) 2—3 tablespoons jam 3 oz. margarine 1-2 eggs 8 oz. Cakeoma About 2 tablespoons milk 1 tablespoon currants Sieved icing sugar, or 6 Oz. glacé icing Line a shallow baking tin or plate with the pastry and spread the bottom with jam. Cream the [25] margarine and beat in the eggs, then beat in the sieved Cakeoma and add sufficient milk to give a soft dropping consistency. Add the currants and beat well. Put this filling into the pastry shell and bake the tart in a moderate oven (375° F.) for about 30 minutes. Decorate with sugar or icing. TAMESIS NUT TART oz. Cakeoma shortcrust pastry (4 oz. Cakeoma, etc.) 2-3 tablespoons golden syrup 14 oz. sugar I egg 4 OZ. Margarine 1 teaspoon vanilla essence 2 oz. mixed nuts, coarsely chopped

Cook this with the app: pantry check, scaling, and the assistant.