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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tarten y Gororau (Welsh Border Tart) Recipe

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This recipe for Tarten y Gororau (Welsh Border Tart) is from Violet Tailyeour's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz. butter
1 tsp. lemon juice or a little vanilla essence
4 oz. light brown sugar
3 eggs, separated
4 oz. raisins
3 oz. caster sugar
4 oz. sultanas
8 oz. prepared shortcrust pastry
Directions:
Directions:
In a saucepan, melt the butter and allow it to cool slightly, then stir in the brown sugar, fruit and lemon juice or vanilla essence. Combine well together, then add the egg yolks. Set oven to 350°F or Mark 4. Roll out the pastry on a lightly floured surface and use to line a well greased 8" flan case, trimming the edges neatly. Spoon in the filling and smooth the top, then bake for 30 minutes. Remove from the oven. Whisk the egg whites until the stand up in soft peaks, then fold in the caster sugar with a metal spoon. Reduce the oven temperature to 300°F or Mark 2. Pile or pipe the meringue on top of the filling and bake for 10-15 minutes, or until the meringue is a soft golden brown. Serve hot or cold, accompanied by single cream.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This meringue-topped lemon dessert can be served hot or cold.

 

 

 

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