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Caramel Tart

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.


Information about this recipe: This recipe was given to Mum by her good friend and Dad's cousin, Marion Morris (RIP), at least 50 + years ago.

Recipe listed by: Marianne Hull

Ingredients
  • SHORT CRUST PASTRY
  • 3/4 cup plain flour
  • 1/4 cup SR flour
  • 2 tablespoons cornflour
  • 1/2 cup icing sugar
  • 100 g butter or margarine
  • 1 egg
  • Pinch of salt
  • TOPPING
  • 2/3 cup condensed milk
  • 2 tablespoons golden syrup
  • 50 g butter
Method
  • SHORT CRUST PASTRY
  • Mix all ingredients to a soft dough
  • Roll out and spread over 18-20 cm (7-8") tin
  • Bake for 25-30 minutes
  • Let cool before adding topping
  • TOPPING
  • Place all ingredients in a saucepan
  • Stir over heat until butter has melted or until mixture boils
  • Simmer for 5 minutes
  • Pour over cooled (cooked) pastry
  • Sit on bench until topping has cooled then let set in fridge
Cooking Tips & Tricks
To serve
Dish Serve with cream or ice cream
  • Number of serves:
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