Sweetheart Tart - Romer's Recipes from Cornwall

Sweetheart Tart This tart has a butterscotch flavour and is an adaptation from an 18th Century English recipe Best eaten warm and served with clotted cream!	Recipe Archive Piccalilli Winter Soups Stuffings for chicken, pork, goose Christmas Pudding Christmas mincemeat & sweet pastry Pork Chops with Cornish Cream & Mixed Mash Spanish Macaroni Sweethart tart Hot devilled Crab Fresh Pesto & Pasta Rhubarb and orange crumble Asparagus Risotto
Ingredients 6 oz. Sweet pie pastry - see December recipe! 4 oz. Chopped, dried apricots 2 oz. Chopped, roasted hazelnuts 2 eggs 2 egg yolks 6 oz. Caster sugar 6 oz. Melted butter Method (This will appear to be quite a lumpy mix - this is absolutely fine!!) Line a 9" flan tin with the pastry. Scatter the chopped apricots and hazelnuts over it. Beat together all the remaining ingredients and pour the mixture over the top. Bake in a moderate - hot oven (mark4 / 175°) for 30 - 40 minutes. The top should have a rich, golden brown crust all over. The mixture will rise, and sink again as it cools. * For a change use good quality candied peel in place of the apricots.
About Romer After running a successful and noted restaurant, in Mevagissey, for over 17 years, Romer moved to Penzance where she has been freelancing as a chef for the past 10 years. Making anything from a single cake to a complete wedding feast, an intimate dinner party or a corporate lunch. Her cooking is justifiably famous, and many well-known media personalities are among her clients. If you're travelling to Penzance and need a B+B go for the best breakfast in town and stay with Romer at the Blue House