Iceni Posted October 10, 2004 Share Posted October 10, 2004 Having had this recently I have looked at all the various recipes and none come close to the one I had. I have just cooked one and with 250 grms of butter I was not surprised to see that most of it had pooled on the bottom of the oven. I can tell already that it is going to be nothing like the one I hadIt seems that various countries have their own version, Canada I can understand but Australia... The closest I can find is a pastry base with an almond cake on top with jam between (Bakewell tart anyone?) but no recipe for this. Most recipes on the web have cream or custard in. Does anyone have a recipe for a 'real' one.Thanks - and I still have to eat the artery hardening version I have made, lucky I like butter. I will just have to keep going back to this bar until it appears as a desert on the fixed menu. Link to comment Share on other sites More sharing options...
Monika Posted October 11, 2004 Share Posted October 11, 2004 This is from the book "Floyd on France"1 free range egg and 4 egg yolks7 oz (200 gr) unsalted butter, softened8 oz. (250 gr) caster sugarPinch of saltFinely grated rind of 1 Lemon12 oz. (350 gr) flour, sifted10fl oz (300ml) rich milk (not that de-creamed stuff), warmed Beat l whole egg and 2 yolks in mixing bowl, then beat in the softened butter, 7 oz (200 g) sugar, the salt, lemon rind and finally 11 oz (325 gr) of the flour until you have a smooth and shiny mix. Leave that for 1 hour in a cool place. Meanwhile beat the remaining sugar and flour together with 2 egg yolks in a saucepan. Over a low heat stir in the warmed milk. Keep stirring until you have a thick custard. Allow to cool. Butter a shallow cake tin and put two thirds of the cake mix, then the custard (the french call it creme patissiere) and cover with the remaining cake mix. Bake in the oven at gas mark 6, 400F (200 C) for about 40 minutes.Allow to cool before tipping out of the cake tin. It sounds good and I am just going to try to do it! Link to comment Share on other sites More sharing options...
Teamedup Posted October 11, 2004 Share Posted October 11, 2004 Iceni, every recipe I have seen has some sort of squidgy filling in it like creamy custardy stuff. So what has the one you had in, in? Link to comment Share on other sites More sharing options...
Alexis Posted October 11, 2004 Share Posted October 11, 2004 I thought from the start of the recipe Monika posted that it was going to be a Quart Quart. (French for Madeira cake)I often make one when I have more than the usual glut of eggs.Often do a Far Breton too.Not at the moment as am on diet! AGAIN! Or should that be STILL Link to comment Share on other sites More sharing options...
Iceni Posted October 11, 2004 Author Share Posted October 11, 2004 [quote]Iceni, every recipe I have seen has some sort of squidgy filling in it like creamy custardy stuff. So what has the one you had in, in?[/quote]Hi Teamedup. The one I had was served with Creme Anglais and did not have it in - neither did the recipe I tried. Mind you with a cup of jam and all that butter a very thin slice is all we can cope with before needing a large glass of water to cut the fat/sweetness.I have just found another recipe which is just like Bakewell tart, even down to the pastry case. I will just have to go back to the bar again and again until I work out what it was made with .Ah well, my version will do very well in the bottom of ramekins with peaches in butterscotch sauce and creme fresh. After the peach glut this year I have a freezer full of them.Thanks for all your help. Link to comment Share on other sites More sharing options...
Teamedup Posted October 11, 2004 Share Posted October 11, 2004 LOL please post the recipe you used, I love rich things. Link to comment Share on other sites More sharing options...
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