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Felixstowe Tart

Pastries - Sweet Open Pies

Open shortcrust base covered with a layer of jam, topped with meringue, baked.

Original Receipt from Neil Lanham's oral history resource at

Felixstowe tart recipe

110g (4oz) cornflour
110g (4oz) plain flour
1 tsp of baking powder
1 tbsp of caster sugar
75g (30z) butter
1 egg, beaten
Approx. 2 tbsp milk Raspberry jam (the best)
1 egg white, beaten
2 tbsp caster sugar

Sift the flours and the baking powder into a large bowl, add the sugar and rub in the butter. Add the egg and milk and mix together until you have a dough.
Then on a cold surface, roll out the dough to about the size of a dinner plate.
Emily's recipe calls for a dinner plate as the cooking dish, so if you're following this authentically, you'll need an enamel plate or some sort of oven-proof plate! Grease the plate and lay on the pastry. The edges should be slightly thicker, and crimp the edges with your thumb. Prick the centre of the dough with a fork. Emily baked the pastry until it was 'biscuit brown' in a hot oven, 220°C (425°F, gas 7). Remove and allow to cool, then fill with the raspberry jam. Beat the white of egg with the two tablespoons of sugar until stiff 'like snow'. Then swirl this over the jam, and scatter with a little more sugar. Return to a cool oven to set.

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