Devon Jubilee Tart Recipe
This Devon Jubilee Tart recipe is a right royal recipe. A rich, clotted cream custard tart infused with cherries and served in a puff pastry case. You can of course make the pastry for our Devon Jubilee tart recipe but we like to cheat occasionally and buy the pastry!
This devon jubilee tart recipe was made by Fabulous Baker Brothers Tom and Henry Herbert in Season 2 the Exmouth episode.
We would always recommend baking on our baking stone to avoid a soggy bottom on any tarts and give a great rise to any baking.
If you love to bake why not come on one of our Cookery Courses at our school in Chipping Sodbury.
Photo: Joe Sarah
For the custard
1 vanilla pod
200g clotted cream
4 egg yolks
100g caster sugar
50g plain flour, sifted
115g pitted cherries
1 tablespoon of golden caster sugar
1 tablespoon of semolina
40g flaked almonds, toasted
Dusting of icing sugar
To assemble the tarts
1 ready rolled puff pastry (375g)
40g golden caster sugar
Preheat oven to 220°C.
To make the custard: place the vanilla pod in a saucepan with the milk and clotted cream and bring slowly to the boil.
In a bowl, whisk the egg yolks with the sugar then gently fold in the flour.
Remove the vanilla pod and pour the milk on to the egg mixture, whisking all the time.
Return the mixture to the pan and stir over a low-medium heat until it thickens. Remove from the heat and set aside to cool.
De-stone and quarter the cherries and mix together with the sugar and semolina. Mix together with the custard.
To assemble the tarts: unroll the puff pastry and cut into a 12 x 3in rounds using cutter and place into lightly greased muffin tins.
Spoon in the custard filling and bake for about 10 minutes.
Remove from the oven and sprinkle each tart with icing sugar and flaked almonds. Place back in the oven for a further 10 minutes. Finish with a dusting of icing sugar and a spoon of clotted cream.