August 30, 2011

A Recipe for Wallingford Tart

A Bakewell Tart but made using a orange and clementine jam rather than raspberry. A post from 2011 updated with new photographs

By In Recipes
“Here he goes again, banging on about ‘traditional’ recipes…”. I might possibly have mentioned once or twice my love of old fashioned recipes (desserts mainly). Not just those from my childhood but those hailing from previous centuries. This recipe, Wallingford Tart, is not one of them – nope, made it up just the other day. Destined one hopes to become a classic, a tradition in its own right. With seemingly little ‘original food’ or historic dishes with roots in this portion of Oxfordshire I thought it was about time to rectify such a shocking dearth.

A jar of Reflets de France Orange and Clementine jam came my way this week (not terribly ‘Oxfordshire’ I admit). Rather than just plaster it on toast, something a little more adventurous was required – hence A Recipe for Wallingford Tart. Which really is just a Bakewell Tart made with the Orange and Clementine jam rather than raspberry.

A Recipe For Wallingford Tart

Wallingford Tart - basically a Bakewell Tart using Orange and Clementine Jam rather than raspberry

Wallingford Tart
A Bakewell Tart recipe but using Orange and Clementine Jam in place of the usual raspberry.
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
  1. 1 pack ready made shortcrust pastry
  2. 1/2 jar Reflets de France Orange and Clementine Jam
  3. 225g caster sugar
  4. 3 medium eggs
  5. 100g unsalted butter (softened)
  6. 75g ground almonds
  7. 40g plain flour
  8. 2-3 drops Orange Flower Water
  1. Roll out the pastry and use it to line a 25cm loose-bottomed flan tin. Prick over the base and place in the fridge to chill.
  2. Oven to 200C/400F/G6.
  3. Line the pastry with crumpled greaseproof paper, top with baking beans and bake for 15 minutes.
  4. Remove paper and beans. Return to the oven for a further 4 minutes. Remove from oven. Brush the pastry with a little of the beaten eggs. Return to the oven for 2 more minutes. Remove.
  5. Lower the oven temperature to 180C/350F/G4.
Make the sponge topping
  1. Beat the butter with the sugar until pale and fluffy. Beat in the eggs a little at a time, alternating with a little of the ground almonds. Add the Orange extract.
  2. Sift over the floor and fold in.
  3. Spread the jam over the base of the tart. Top with the sponge mix, taking care not to disturb the jam.
  4. Bake for 45-50 minutes until sponge is golden and a skewer poked into the middle comes out clean. Dust with icing sugar or caster sugar and serve warm or cold with cream or custard.
Spittoon Extra

A Slice of Wallingford Tart

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  1. Bron August 30, 2011

    I saw you post this before I went to bed last night and it was still up in my browser this morning… so it be very rude not to comment! ๐Ÿ˜‰
    Would you believe I’ve never made a Bakewell tart? I know the shame, very tempted by your photos and the clementine variation. You made a lovely job of it… Perfect even colour and texture of both sponge and crust…mmm

  2. wine_scribbler August 31, 2011

    thanks for taking a moment to leave a comment Bron, most appreciated! I have to say this tart was one of my better baking efforts, the pastry perhaps a little over done but wonderful. I am consuming a slice as I type.

  3. I adore bakewell tarts so this looks wonnderfulllll! A great twist on the classic and it sounds gorgeous, definitely saving this one ๐Ÿ™‚


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