Jam - seedless raspberry jam as it form a thin layer at the bottom of the tart.
Extract - almond extract opposed to almond essence for a stronger flavour.Almonds - ground almonds for the filling and optional whole blanched and flaked almonds for the decoration.Baking powder - make sure that this is in date as it tends to lose its raising ability if left open too long.
Lemon - just the zest from an unwaxed lemon.For the pastry make sure that the butter is very cold. This is also the best place to subscribe for weekly updates 🥘 Ingredients I'd love to solve the mystery! ❤️ Why you will love this recipeĭid you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. Please do let me know if you know anything about them. However, I cannot find the origins of these tarts or how they got their name. Often, coconut was used instead of almonds too. It was very popular, particularly in the west country, namely Cornwall. The recipe is for a form of cheese curd tart, a sort of early baked cheesecake which also had currants and almonds added to it.īy the 1920s the recipe had become individual tarts, without cheese curds and with a pastry cross added. His book was called 'The Modern Flour Confectioner wholesale and retail' and it contains recipes for various cheap bakes including 'recipes for dainties for the working-man's table'. The name congress tarts or congress curd tart seems to have been around since at least 1888 when a book was publised by a man called Robert Wells. Perfect with your favourite hot drink, or for Sunday teatime, these little treats have a habit of disappearing very quickly. They are traditionally topped with a pastry cross, then baked until golden and served warm or cold. Similar to an individual bakewell tart, these tarts are easy to make from store cupboard ingredients too. These delectable little morsels have a crisp buttery pastry base filled with a jam and almond frangipane filling. Once cold, you can also add a few streaks of liquid icing on top, or dusted icing sugar.Have you heard of or tried congress tarts? Be careful with loose almonds and hot dripping lemon curd! Take the tarts out of the moulds before they get cold. Take out of the oven and leave to cool for a bit.
Tart is baked when almonds and pastry start to brown. Spread everything over the lemon curd and cover with flaked almonds.īake for about 20 mins at 180 degrees. Melt the butter in a put and add the remaining ingredients (put in the eggs last). Spread lemon curd over the pastry (about 5mm thick). If you have any pastry left over, make another small tart. Roll out the pastry and put it into two pie dishes (I use the ones intended for a large quiche). When crumbly, add the two eggs and form a pastry. Vanilla flavouring/real vanilla (whatever you have available)Ĭombine all ingredients apart from the eggs. Donnamarie wanted to try a lemon bakewell tart, and I tried to make it, and it really worked! It tastes best with home-made lemon curd, but Sainsbury’s Taste the Difference lemon curd works really well when you need to whip up a quick cake. This is one of our most popular cakes at the café. Image: Lemon tart, a little bit overdone…
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