Another tart recipe I had never come across… Congress tart; the recipe I have is for a very plain version – but apparently, on investigation there are much richer versions using desiccated coconut, ground almonds, beaten egg whites… and some people serve them with cream or ice-cream.
Apparently congress tarts are a speciality from Cornwall, and according to something I read the name dates back to 1648 and the end of the Thirty Years War; a congress was held in Osnabrück, as well as in and Münster, and everyone who attended was given a sort of macaroon tart marked with a pastry cross.
Here is the rather plain recipe I have:
- shortcrust pastry
- 3 oz sugar
- 3 oz butter or margarine
- 3 oz ground rice
- a few drops of almond essence (not flavouring)
- 1 egg
- line a patty tin with cut out circles of pastry, reserving a small amount
- cream the butter and sugar
- add the ground rice and the egg and mix well and add the essence
- fill the little tarts with the mixture
- using the left over pastry, make crosses for each tart
- bake for 15-20 mins at gas mark 6, 400° F, 200° C
- cool on a wire rack before serving with a nice cup of tea
Lois Elsden 