-
To make the pastry, sift the flour and salt into a
bowl. Add the butter and rub in with the fingertips
until the mixture resembles fine breadcrumbs.
-
Mix with enough cold water to form a firm dough.
Knead gently on a lightly floured surface. Roll out
and use to line the 12 sections of a tartlet tin
(patty pan).
-
Prick the bases with a fork and fill with crumpled
foil. Bake in a preheated oven at 180°C/350°F/gas
mark 4 for 15 minutes. Remove the foil after 10
minutes.
-
To make the filling, put the milk in a saucepan with
the butter and lemon rind. Heat until the butter
melts.
-
Beat the egg yolks with 25 g/1 oz/2 tbsp of the
caster sugar. Whisk in the warm milk mixture, then
stir in the breadcrumbs. Leave to stand for 10
minutes.
-
Spoon into the pastry cases (pie shells) and bake
for 20 minutes until set. Leave to cool, then
carefully lift out of the tins and transfer the
tarts to a baking (cookie) sheet.
-
Whisk the egg whites until stiff. Whisk in half the
remaining sugar and whisk again until stiff. Fold in
the remaining sugar.
-
Spread a little jam over the top of each tart, then
top with the meringue mixture.
-
Bake in the oven at 180C/350F/gas mark 4 for 5
minutes, then reduce the temperature to
150°C/300°F/gas mark 2 and bake for a further 15
minutes or until the meringue is crisp and a pale
biscuit color.
Desserts
Recipes - Manchester Tartlets Recipe