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
- 1 pack ready made shortcrust pastry
- 1/2 jar Reflets de France Orange and Clementine Jam
- 225g caster sugar
- 3 medium eggs
- 100g unsalted butter (softened)
- 75g ground almonds
- 40g plain flour
- 2-3 drops Orange Flower Water
- 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.
- Oven to 200C/400F/G6.
- Line the pastry with crumpled greaseproof paper, top with baking beans and bake for 15 minutes.
- 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.
- Lower the oven temperature to 180C/350F/G4.
- 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.
- Sift over the floor and fold in.
- Spread the jam over the base of the tart. Top with the sponge mix, taking care not to disturb the jam.
- 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.