Military Tarts

Tart 1

Prince George, 2nd Duke of Cambridge (1819-1904), Commander in Chief British Army 1856 to 1895.

He is the person my first tart is named for. All those of you expecting ladies of a certain ancient profession waiting for business on street corners in garrison towns…shame on you.

Back to tarts.

When I was a little girl this was standard picnic fare, but I haven’t eaten or made it in years, but an article on the above gentleman in “Soldiers of the Queen” ( Journal of the Victorian Military Society  http://www.victorianmilitarysociety.org.uk/ ), brought it back to me.

There is no written recipe, it is probably one of those many dishes handed down to us by my Great Granny Pittock. I’ve no idea where she got them from, but I suspect Eliza Acton’s “Modern Cookery for Private Families”. There was a fashion in Victorian times for naming dishes and treats after the famous names of the time. One day, when I’m feeling brave and in need of more calories than are good for me, I will attempt Duke of Connaught Pudding.

Back to Duke of Cambridge Tart. This is a very simple recipe and doesn’t sound promising, but it is very good and delicious.

Line a tart/flan tin with short crust pastry.

Take 130 grams of self raising flour, 130 grams of castor sugar, 130 grams of cooking spread and two large eggs and beat them together. This is the quick easy all in one method, but you can do it the old fashioned way if you don’t have an mixer.

To this add about 130 grams of currants (approx. I tend to add them until I think it looks right) and the grated zest of one large (or two small) lemons.

Put the sponge mix into the pastry case and bake at 180 C for about 30 mins or until the cake part is well risen and a toothpick comes out clean.

Juice your zested lemon and using 150 grams of icing sugar and use it to make a thin glace icing. When the tart is cooled, but still just a little warm pour the lemon icing over the top and leave to set.

Eat! With or without custard or cream, it is delicious just on its own with a cup of tea.

Tart 2.

Emboldened by the successful remembrance of how to make the above, I wondered about variations.

I did just the same as before, but this time I added 140 grams of sultanas, 150 grams of chopped walnuts and the grated zest of an orange, keeping back half a teaspoonful for the icing.

I baked it just the sane way and made the icing the same only just orange juice and the reserved zest (orange juice doesn’t have the same amount of flavour as lemon).

I have to say, it was a bit of a triumph, it must have been because the military historian and number one son seemed to have no trouble at all in making it disappear.

What I need now is a name for it. I want something military and Victorian, but I don’t want any of the obvious names. So, I am open to suggestions. Please message me your ideas and the reasons why.

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6 thoughts on “Military Tarts

  1. I admire you for finding a way to combine your interests: cooking and the military, without resorting to recipes that indicate ‘feeds fifty’.
    As to names for your tart #2 variation, judging on appearance (sort of sandy and lumpy with nuts) I’d go with ‘Broken Ground’, or, with powdered sugar ‘General Winter’ (which is more Napoleonic than VIctorian).
    However, if you want a Victorian General to name it for, how about ‘General Gordon in Egypt’? It looks sandy, for the desert, has sultanas, for the sultans/pashas, and plenty of nuts on all sides.

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  2. Also, should you ever want to concoct something with maple syrup, let’s not forget the Canadian voyageurs that General Wolseley recruited for the Nile Expedition to relieve Khartoum. (Traditionally, a dessert served a little too late.)

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