Berwick May Day Tarts

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5oz plain flour
  • 1oz lard
  • oz Salted butter
  • 2oz unsalted butter, softened
  • 2oz caster sugar
  • 1 egg, beaten
  • 1oz ground almonds
  • 1oz chopped candied peel
  • 2oz currants
  • Almond essence or rose-water to taste
  • Lemon glace icing


    Rub the lard and salted butter into the flour, and mix to a stiff pastry dough with cold water. Roll out, and line twelve two-and-a-half inch tartlet pans, well greased. Cream together the unsalted butter and sugar, and beat in the egg. Sift in the almonds, add the peel, currants and flavouring, and mix thoroughly. Fill the pastry shell with the mixture. Trim the pastry edges and use any scraps to make a decorative design on each tartlet. Bake the tartlets at 400°F, 200°C, gas mark 6 for seven minutes, then reduce the heat to 350°F, 180°C, gas mark 4, for a further fifteen minutes. While still slightly warm, trickle the icing over the tartlets.