Benedict Tart

This tart conjures up some of my most treasured food memories as a child. My mum used to make this for us and it was a super special treat. A shortcake base laden with almonds and covered in crispy caramel, this is the most luxuriously decadent tart ever! Well, it's called a tart but once it's been cut up into squares (I prefer rectangles), this tart is transformed into biscuits of the most heavenly moreish kind. I think it's impossible for these to last in any biscuit tin for longer than a day!!!

This recipe is from 'Cooking with Myrna Rosen' by Myrna Rosen, the beloved go to cookery writer of the 80's for South Africa's Jewish women. This book was THE book! I waited many years to get the original from my mum, and when I did, this was the first thing I made! Spectacular!

Recipe (by Myrna Rosen)

175g butter

1 egg

1 tbsp oil

2 and a half cups flour

half a cup of sugar

1 tsp baking powder

pinch of salt

apricot jam

For the filling:

200g flaked almonds

3 quarters of a cup of sugar

3 tbsp milk

145g butter

Preheat oven to 190C. Grease and flour a swiss roll tin.

Cream butter and sugar until light and fluffy. Add the egg and oil, beat for a little longer until combined. Add sifted dry ingredients and work carefully into a dough. Press into the prepared tin. It will seem unlikely that the mixture will fill the whole surface, you will need to push and squeeze and press till it reaches up the sides. Prick all over with a fork and bake for 10-20 minutes until lightly golden.

In the meantime, prepare the filling by placing all the ingredients into a saucepan and bringing to the boil. Then allow to simmer for a few minutes.

When the base is cooked, remove from the oven and spread with apricot jam, not too thick, just to cover. Pour over the filling, spreading it evenly with a knife. Return to the oven for a further 10-20 minutes or until it's a deep golden caramel colour. Allow to cool completely before removing it from the tin. It may seem improbable for the tart to be removed from the tin, but it can be done by prying the edges loose with a sharp knife. Cut in squares or rectangles on a board. Eat them and never ever feel guilty!