Queen Charlotte’s Tart

This is an adaptation from a recipe from Lady Llanover’s First Principles of Good Cookery, 1867.

Ingredients

Pastry

  • 175 g/6 oz flour
  • 90 g/3 oz butter
  • ½ tablespoon caster sugar
  • 1 egg yolk
  • a little water

Topping

  • 2 oranges
  • 1 lemon
  • 150 g/5 oz sugar
  • 5 eggs, yolks and whites separated

Method

Sieve flour and sugar into a bowl, rub in the butter until mixture resembles breadcrumbs. Use your hands lightly. Beat the egg and add chilled water, sprinkle over dough and work in lightly with your fingertips. Leave the dough in a refrigerator for half an hour.

Grate all the peel from the oranges and lemon. Squeeze the juice from the oranges and lemon, mix with the grated peel. Beat the egg yolks with 120 g/4 oz of the sugar until creamy and add to the juice and peel.

Line a round baking tin with the pastry and pour in the mixture. Bake for 40 minutes at 160°C/300°F/gas 2. Meanwhile, beat the egg whites with the remaining sugar till they hold a peak. Quickly pile on top of the hot tart and return to the oven for 10 minutes. The meringue should be biscuit coloured and crisp on top but soft inside. Serve hot.

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