Congress Tarts with Strawberry Jam and Mellow Yellow
Farrington’s & Tiptree
12
40 minutes
20 minutes
British
A little bite of British baking heritage, Congress Tarts are the kind of treat that feel instantly familiar — tender pastry, a soft almond sponge, and that bright pop of jam at the centre. This version brings together two true icons: the buttery, nutty richness of Mellow Yellow cold‑pressed rapeseed oil and the unmistakable sweetness of Tiptree Strawberry Conserve. Simple, nostalgic, and beautifully timeless, they’re the sort of bake that makes an ordinary afternoon feel really special.
Ingredients
blank
250g Plain Flour
2 tbsp sugar
75ml water
Pinch of salt
blank
100g Tiptree Strawberry Conserve
60g sugar
1 egg
50g oil
10g milk
½ tsp almond extract
Finely grated rind of half a lemon
60g ground almonds
30g plain flour
½ tsp baking powder
Pinch of salt
Directions
Put the flour and sugar in a bowl and add the oil. Stir together then use your fingers to rub together until the consistency is like breadcrumbs.
Add the water and use your hands to bring it together to form a ball of pastry. Cover and chill in the fridge for 20-30 minutes. Preheat the oven to 180C.
Whilst the pastry is resting, start on the frangipane. Mix together the sugar and egg and whisk until pale and thickened. Add the oil, milk and almond extract and whisk to combine. Add the lemon zest, ground almonds, flour, baking powder and a pinch of salt. Set aside
On a floured work surface, roll out your pastry and cut into 12 rounds. Place each round into the 12-hole muffin tray.
Roll out the leftover pastry and cut 24 lengths of pastry to make the crosses, spanning the length of the tart.
Place 1 tsp of strawberry jam into each tart, followed by a heaped tsp of frangipane, then top with the pastry cross. (*Dab each end of the pastry cross lightly with water to help them stick in place).
Bake in the preheated oven for 20 minutes. If they are browning too much, place a piece of tin foil over the top rather than cut the time short so you don’t get soggy bottoms.
Remove from the oven and place on a cooling rack. Allow to cool for 5 minutes in the tin, then remove the tarts from the tin and allow to cool fully on the rack.
