For our six month-iversary, The Socialist gave me Frankie Magazine’s Afternoon Tea cookbook, and I’ve been slowly making my way through the recipes. So twee! So tasty!
After the churros at La Paloma, I had a taste for caramel. I wanted more. And so I pulled out the recipe for Betty’s Caramel Tart and went to work.
There are three stages, so it’s not the fastest thing in the world to make, but the recipe is pretty straight forward. And the pastry is one of those fantastically easy mix-it-all-together-and-press-into-dish ones. No rolling required, which means no shortcrust falling apart all over the place (yes, my pastry-making skills could use some improvement).
The tart is has a lovely crumbly shell, sweet, gooey caramel filling, and a layer of meringue on top. Here it is, untopped in all its caramel glory:
My oven is entirely dodgy and I can’t turn it down once it’s lit or else the flame goes out, so I had to cook the meringue at 180 degrees because that was the temperature for the pastry (I see a new oven and/or kitchen in my near future). Which means it went golden brown all over in less than five minutes. Possibly not ideal, but it was still tasty, and the meringue was lovely and soft underneath.
I may not have let it cool enough before cutting, as the caramel was oozing in delicious gooey oozes. My housemate was standing by, spoon in hand, impatiently waiting for me to finish taking pictures.
Then we ate it, and it was delicious. Yum!