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Duke of Cambridge Tart

From a cookbook entitled Great New British Cooking comes this wonderfully different and delicious tart. The author of the book, Jane Garmey, is a transplanted Englishwoman whose twin volumes on the subject of British cooking certainly serve to make a convincing argument for the merits of said! This recipe was shared with her by another English-born-and-bred New Yorker who in turn culled it from an old English cookery book. A loosely interpreted member of the Bakewell family, this rich tart is best served cold with a dollop of gently whipped cream.

Duke of Cambridge Tart

1 recipe sweet Pastry Dough
7 tbs. chunky orange marmalade
1½ tsp. sherry
¾ cup sugar
9 tbs. butter, softened
3 egg yolks
gently whipped cream, to serve

Heat the oven to 350°F.

Roll out the pastry and use it to line a 9-inch tart pan. Prick the bottom all over with a fork and line the bottom and sides with foil. Fill with pastry weights or dried beans and bake for about 8 minutes. Remove the foil and weights and bake for another 3 minutes.

Mix the marmalade with the sherry and spread it on the bottom of the pastry. Mix the sugar, butter, and egg yolks together in a small saucepan and cook slowly over a gentle heat until the mixture bubbles. Pour it over the marmalade and bake the tart for 15 minutes, until the filling is bubbling up and has a lovely golden crust. Cool completely and serve with gently whipped cream.

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