Duke of Cambridge Tart

The Duke of Cambridge Tart

Serves 6 – preparation 30 minutes, cooking time 40 minutes

• 225g (8oz.) shortcrust pastry
• Plain flour, for dusting
• 50g (2oz) chopped mixed candied peel
• 50g (2oz) glace cherries, chopped
• 25g (1oz) angelica, chopped
• 75g (3oz) unsalted butter
• 75g (3oz) caster sugar
• 2 egg yolks
• Cream for serving

Preparation:

1. Grease an 18cm (7in) tart or sandwich tin. You can use 6 individual tart tins. Roll out the pastry on a floured surface and use it to line the greased tin (s). Chill in the fridge for 30 minutes to avoid the pastry shrinking while baking.
2. Preheat the oven to 190C (375F), Gas mark 5
3. Sprinkle the chilled pastry with the chopped candied peel, cherries and angelica. Put the butter sugar and egg yolks into a small saucepan and bring to the boil, beating with a wooden spoon.
4. When it boils, take off the heat and pour over the fruit in the pastry cases.
5. Bake in the oven for 30 to 40 minutes; check after 30 minutes and cover with foil if the pastry is browning too much. Individual tarts need less cooking time so give them between 25 and 30 minutes but do check regularly. Serve with cream.