CONGRESS TARTS

A sort of Cornish delicacy! These scrummy little tarts are called by several names in other parts of the country but here in Cornwall they are always Congress Tarts. Then there is the debate about whether they have coconut in them or not. From what I have heard and read, either is good! It’s up to you. Our tarts in Cornwall often have thin crosses across the almond mixture, cut from the pastry.

While it is OK to use bought sweet shortcrust pastry these days, nothing is so satisfying as making your own! I use a food processor, which is a doddle. So I will start off with the 

Sweet Shortcrust Pastry recipe. This is a little rich and quite crumbly, so must be handled with a little care. But it is light and delicious. 

Pastry, especially shortcrust, needs a cool atmosphere and cold hands. Cold ingredients too. And it must not be over handled or it will be tough. Make it just before you need it and do not make a large batch as it will be too difficult to handle.

Makes 12

In a bowl or a processor, place:

8 oz plain flour

large pinch of salt

1 tablespoon icing sugar

Pulse for 5 or 6 seconds.

add:

4 oz chilled butter, roughly cut into little cubes. Pulse for a few more seconds, or cut in.

Add 1 large egg mixed with 1 tablespoon of chilled water. Pulse until it just forms into a ball.

Transfer to a surface and lightly knead, until it is just about smooth. Roll into a little ball then chill for an hour. Take it out of the fridge and bring to room temperature for 10 mins before using.

I start off by dividing the ball of pastry up into portions. Then you only roll out the piece once, reducing handling. You need it fairly thin [I think the depth of a £1 coin] but this pastry will patch very easily and do not worry as it will not show when it is baked! Line your bun tins with the pastry, using a plain or fluted cutter, then chill again.  Roll out some of the remainder and cut into thin little strips for the crosses. This is easiest with a clean ruler and sharp knife.

Cover the bottom of the tarts with some Raspberry jam, a large teaspoonful - seedless or ordinary? Decisions, decisions. More pics on my Blog.

In a small bowl, place:

3 oz ground almonds

3 oz self raising flour

3 oz caster sugar

3 oz very soft, almost melted, butter

almond essence

2 small beaten eggs

flaked almonds to scatter, if you wish. I didn’t this time

Mix it all together, then cover the jam with a large heaped teaspoonful, making sure no jam is showing through. Some folk often scatter a few almond flakes at this point. Finally put on the crosses and bake in your preheated fan oven at 180C for about 20mins.

Note: in olden days, ground almond was very expensive and so the quantity was often halved or substituted with ground rice. I haven’t used that, but many of my older likers may remember their mother using it. So, if you would like a taste of the past, then by all means use half ground almonds and half ground rice.

Another note: Some also incorporate a little desiccated coconut into the almond mix. There are so many variations!

There is ample pastry here and I had some left over to make jam tarts!