|Walnut Tart and runny cream!|
I came home from work the other day and the man had been browsing through my latest purchase (rescued from the Library Book Sale for $1) - The Utterly Unrefined Cookbook. It was left suspiciously open on this Baked Walnut Tart.
It's a book that includes recipes donated by a variety of chefs and cooks in support of a Breast Cancer Campaign published in 2002. The common denominator - using unrefined sugar.
How could I resist. This is a recipe donated by Phil Vickery - I have to admit I have not come across this particular cook before but those in the UK may be familiar. This was listed under hot puddings, but must say that this was OK warm but much better cold from the fridge the following day. There were no instructions how to make the blind baked pastry case so you could either use shop bought or homemade. I chose to make my own 9''diameter x 1.1/4''deep case.
So here are the ingredients for the filing:
4 tablespoons apricot jam
2 eggs, separated
2 tablespoons rum
(this made it quite alcoholic, so much so I had to re-read the recipe after I had tasted it to see if it should have been teaspoons - no I had read it correctly, so my advice is less is probably better, maybe 1 tablespoons. Although it did make it taste quite Christmassy!)
125g/4 1/2oz unrefined golden caster sugar - I only had normal caster sugar
2 pinches of cream of tartar
125g walnut pieces roughly chopped
50g melted butter
Heat oven to 180C/350F/Gas mark 4
Put the egg yolks, rum and half the sugar in a mixing bowl, whisk well, until pale and creamy.
Whisk the eggs whites and cream of tartar (to prevent the whites splitting)
Add the rest of the sugar to the whites until whisk until firm and glossy.
Spoon jam into the base of the cooked flan case.
Fold the egg whites, chopped walnuts and melted butter carefully into the egg yolks and then spoon the mixture into the pastry case.
Bake in a preheated oven until set - about 30 minutes.
Remove and cool before cutting, I preferred this very cold from the fridge rather than warm as it was a little more runny than I would have liked.
The tart will rise and collapse slightly but this is normal. Serve with cream or icecream.
|Before going into the oven|
|straight from the oven|
Don't expect this to be a very firm tart, but I loved it cold.
I intended this to make it into AlfaBakes challenge this month - theme is W hosted by Ros from The More Than Occasional Baker and Caroline from Caroline Makes.
But I think I am too late - that will teach me to post the recipe straight after cooking!