Gloucestershire Tarts Recipe
These delicious little tarts are specific to Gloucestershire. Most counties have their own version of this sweet - a pastry with jam or fruit on the bottom, filled with a sponge mixture (with or without almond flavouring). Some versions are iced and some are left plain.
You may be interested to try this suggested menu:
Starter - Lancashire Cheese Savoury
Main Course - Traditional Chicken and Mushroom Pudding from Kent
Dessert - Gloucestershire Tarts
- 8oz shortcrust pastry
- 2oz butter
- 2oz caster sugar
- 1 egg, beaten
- 1oz ground rice
- 2oz ground almonds
- a few drops almond essence
- raspberry jam
- water icing
- Roll out the pastry.
- Using a pastry cutter, cut out 12 circles.
- Use these to line a well-greased 12-bun baking tin.
- Put a small amount of raspberry jam on the base of each pastry case.
- Cream together the butter and sugar until light in colour and fluffy in texture.
- Mix in the egg a little at a time.
- Add the ground rice, almonds and almond essence.
- Put roughly 2 teaspoonfuls of the mixture into each pastry case.
- Bake at 180 degrees C. for about 25 minutes or until lightly brown and risen.
- Remove from tin.
- Allow to cool.
- Top with a little water icing.
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 12 tarts