Rich Caramel Tart
pastry:
1 tablespoon butter
2 tablespoons sugar
1 egg
1 cup SR flour
Method:
Cream butter and sugar,add egg and sifted flour. Roll out and line a pie plate - bake until light brown.
Filling:
2 egg yolks - keep whites separate
.5lb brown sugar
3 tablespoons flour (plain or corn)
1 cup milk
3 tablespoons water
pinch salt, vanilla
Method:
Place ingredients in saucepan, stir over heat until thickened.
Pour into cooked pastry shell.
Beat eggwhites with a little castor sugar until stiff and place over the caramel mixture.
(half a teaspoon of gelatine dissolved in a little hot water can be added to help whites stiffen while beating)
Cook in oven until brown.
I am not too sure that you can get gelatine in the USA any more? The recipe will still work without it.
It was one my Grandmother used, and is delicious.