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“An unusual and rather rich jam tart, this is topped with a cake mixture and meringue. If you prefer you can use Blackcurrant or Raspberry jam. Posted for ZWT6”
READY IN:
1hr 40mins
YIELD:
1 9
UNITS:
US

Ingredients Nutrition

  • 9 inches flan case made from shortcrust pastry, baked blind and cooled
  • Filling
  • 4 tablespoons apricot jam
  • 10 fluid ounces milk
  • 1 thinly pared lemon, rind of
  • 2 ounces fresh breadcrumbs
  • 2 ounces butter
  • 2 ounces caster sugar
  • 2 eggs, separated
  • 14 teaspoon grated nutmeg

Directions

  1. Pre heat oven to 300F, Gas 2, 150°C.
  2. Spread the jam in a thin layer over the bottom of the flan case and set aside.
  3. In a small saucepan combine the milk and the lemon rind. Place over a moderate heat and scald the milk (Bring to just below boiling point).
  4. Remove from the heat and set aside for 20 minutes. Then remove and discard the lemon rind.
  5. Place breadcrumbs in a small mixing bowl and pour the milk over. Allow to soak for 5 minutes.
  6. In another bowl cream the butter and half the sugar until pale in colour.
  7. Mix in the egg yolks and nutmeg and mix well. Combine this with the milk and breadcrumbs and mix well.
  8. Pour the mixture over the jam in the flan case and bake for 45 minutes.
  9. Remove from oven and increase temperature to 375F, Gas 5, 190°C.
  10. In a large bowl whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, beating continuously.
  11. Spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
  12. Allow to cool before serving.

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