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Marmalade Cream Tart

If you are a flower show of food fan, Dundee’s annual Flower and Food Festival in Camperdown Country Park is the venue for you this weekend. Now in its 18th year the organiser’s promise that this show which starts today (Friday 1 September 2006) and runs till Sunday will be best ever. This year will be of particular interest to potato growers as the World and Scottish Potato Championship will be part of the show. A feast of colour will be guaranteed as the Scottish Begonia Championship and the World Gladioli Championship will also feature.

As a food feature we note with interest that the Food Festival, sponsored by an English supermarket chain which we won’t advertise, has cookery demonstrations on all three days. Today’s chef will be top Scottish chef Nick Nairn, son of Jimmy Nairn of One o’Clock Gang fame and a leal Nationalist, who will be demonstrating amongst other dishes the venison dish he created for the English Queen’s recent 80th birthday.

Of particular interest to this compiler is the Real Ale section which includes a range of excellent Scottish beers including Inveralmond Brewery’s Ossian Ale 4.1%; Traquair House Brewery’s Stuart Ale 4.5%; Strathavon Brewery’s Claverhouse 4.5%; and Prestoungrange Gothenburg Brewery’s Prestonpans 80/- 4.2% and Gothenburg Porter 4.4%. A wide choice to suit all tastes and quench all thirsts!

The Festival has something for all the family and if you look at last week’s recipe – Rhubarb and Ginger Jam – you will find details of opening times. We hope that the sun shines on Dundee all weekend, unlike Aberdeen last Sunday when a monsoon hit the Wallace Commemoration. However the event went on and an excellent Wallace Address was given by J Derrick McClure of Aberdeen University.

Before Dundee was redesigned as The City of Discovery, it was known to generations as the City of Jute, Jam and Journalism. Jute and jam has gone but journalism continues to thrive in the form of The Courier and Telegraph. Dundee was particularly famous for marmalade and this week’s recipe is marmalade based – Marmalade cream Tart.

Marmalade Cream Tart

Ingredients:  butter for greasing; flour for rolling pastry; 225g sweet shortcrust pastry; 2-3 tablespoons marmalade; 3 eggs; 100g caster sugar; 600ml double cream; zest of 1 small orange; icing sugar to glaze

Method:  Preheat oven to 200C. Butter 20 x 3.5cm flan ring. Roll pastry 2 mm thick. Place flan ring onto baking tray covered with greaseproof paper and line ring with pastry. Leave excess to hang over. Refrigerate for 20mins. Prick pastry base with a fork and line with greaseproof paper. Fill with dried baking beans or rice and cook in oven for 20-30mins. Remove from oven, lifting the paper carefully. If pastry base is still soft return the oven at a cooler setting for a further 6-8 minutes. Cut away excess pastry when cool. Spread the marmalade on the base. To make the filling, mix together the eggs, cream and orange zest. Pour into tart case and bake at 170C for 30-40mins until just set. The cream should maintain a soft texture. Remove from oven and leave to cool at room temperature. Brule the tart and dusk with icing sugar.

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