Queen Of Tarts Nostalgic BRITISH RARE Treat, a delightful cake batter baked in Yorkshire pudding tins with a jam-filled centre and topped with coconut.
The exact origins of Queen of Tarts are somewhat obscure, as is often the case with traditional recipes passed down through generations. They seem to be a variation of classic British tea cakes or sponge cakes, combining elements of the Victoria sponge (named after Queen Victoria) with the frugal practice of using readily available ingredients like jam and coconut.
Jam and coconut have been common ingredients in British baking, especially during the 20th century when these were often used to add flavour and texture to simple cakes and biscuits. The use of jam as a filling dates back even further, as it was a practical way to use preserved fruits and add moisture and sweetness to baked goods.
The name "Queen of Tarts" may playfully reference the term "queen of hearts," adding a whimsical royal twist to a simple, homey dessert. The tarts' hidden centre and regal-sounding name align with the tradition of naming cakes and pastries after royals, adding a touch of charm and nostalgia.
Many in the UK remember Queen of Tarts fondly as a treat from school cafeterias or homemade by grandparents. These cakes evoke memories of simpler times and comfort food. They are often associated with British home baking, characterized by straightforward methods and the use of pantry staples to create comforting, satisfying desserts.
They represent a piece of culinary heritage that connects generations, often evoking a sense of nostalgia for afternoon teas or childhood snacks. Today, they might not be as widely known as more contemporary desserts, but they hold a special place in the hearts of those who grew up enjoying their simple pleasures.
While not as famous as other British treats like scones or Victoria sponges, Queen of Tarts is a delightful example of the creativity and resourcefulness in traditional British baking, where even the humblest ingredients can create something extraordinary.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- For the cake batter:
- 150g (1 cup) self-raising flour
- 100g (3/4 cup) caster sugar
- 150g (2/3 cup) unsalted butter, softened
- 2 large eggs
- pinch of salt
- 1 tsp vanilla extract
- 1/4 cup milk
- For the filling and topping:
- 100g (1/3 cup) raspberry or strawberry jam
- 50g (1/2 cup) desiccated coconut
Oven 180°C (360°F) for about 20-25 minutes
Airfryer 165°C (330°F) for about 20 minutes. I cooked at higher and turned it down.
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12 сен 2024
