Chinasearch Blog Wilfred Pickles Tart

Wilfred Pickles Tart is from my mother's recipe book. Wilfred Pickles used to be on the radio years ago, he did a quiz show with his wife Mabel, some of you may remember!It was his favourite and indeed it is very good either as a dessert or to have with a cup of tea.Ideal for a Mother's Day treat.Wilfred Pickles TartYou will need a 7 inch shallow square tin.Preheat oven: 170c fan/gas mark 3.Line tin with shortcrust pastry, trim sides to a generous inch high. With trimmings cut thin strips for decorating top of tart.Thinly spread with jam of your choice. I've used damson, (apricot is also nice) The filling:2ozs./50g. soft margarine2ozs./50g.castor sugar2ozs./50g.ground almondsFlaked almonds1 beaten eggAlmond essence ( optional).Cream margarine and sugar. Mix in ground almonds.Add beaten egg and thoroughly mix.If using, add a few drops of almond essence and mix.Put into pastry case and smooth.Take pastry strips, twist slightly and lay diagonally across tart 2inches apart.Scatter with flaked almonds.Bake in preheated oven for approx. 15 - 20 mins. until golden brown.This is a wonderful prepare ahead recipe, it will keep for at least two weeks in a tin.Enjoy!SueThe china used here is Hathaway Rose, Wedgwood.