The Great British Bake-off Winner's wonderful Tart
Prep Time:
Cook Time:
1 minute
Servings:
Ingredients
  • 145 gram or 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon paprika
  • 1/4 pound (1 stick) unsalted butter cut into 8 pieces
  • 3 tablespoon ice water
  • 1 tart shell of short crust pastry
  • 4 medium eggs
  • 150 milliliter or 5 oz. whole milk
  • 200 gram or 7 oz. of onion marmalade of any other jam you would serve with cheddar cheese
  • 250 gram aged cheddar cheese grated, preferably english and even better, quicke's
  • flour for dusting
Directions
  1. Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
  2. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
  3. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
  4. Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
  5. Preheat the oven to 180C/355F and put a baking tray in to heat up.
  6. If using store-bough pastry, lay it on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes.
  7. Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging.
  8. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Put the lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown.
  9. Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with the marmalade over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle.
  10. Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day.