Feather Tart

Posted in - Bake & Mrs C.S. Peel's Recipes & Puddings on January 16th 2013 0 Comments

This is the first of the recipes I am to copy of my great great Grandmother, Mrs C. S. Peel – Constance Dorothy Evelyn Bayliff Peel OBE 1872-1933. I discovered only last year of her culinary contribution and to food rationing during the First World War.  She wrote several books, some of which are still being printed and sold on Amazon.  There are also some histocial novels and a wonderful autobiography, “Life’s Enchanted Cup”.  Perhaps I am biased, but I do believe it would be enjoyed by all as Granny Dot was, for her generation, both forward thinking, and inspiring.

feather-tart

Ingredients

225g self -raising flour
55g sugar
110g unsalted butter
1 egg
1tsp of rum or almond essence if you like
a pot of jam

1.  Mix all of the above apart from the jam, together.  Do so with a light hand as it is, afterall, a ‘feather’ tart.
2.  Roll out half of it into 20 cm cake tin.
3.  Spread jam thickly over the top.
4. Break off little pieces of the  remaining mixture and put them on top of the jam.  This creates a light ‘feathery’ effect.
5.  Bake in the oven at 190 degrees C for about 30-40 minutes or until lightly browned.
6.  Allow to cool in the tin a bit before turning out onto a wire rack.

It is like a smart jam tart. Very yummy.

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