Balmoral Tartlets
Balmoral Tartlets is a traditional Scottish recipe for a classic shortcrust pastry tartlet filled with a mix of butter, sugar and egg with cherries, mixed peel and cake crumbs. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Balmoral Tartlets.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10–12
Rating: 
Tags : Baking RecipesCake RecipesScottish Recipes
Balmoral tartlets are a classic Victorian tea-time mini tarts made with leftover cake crumbs.
Ingredients:
For the Shortcrust Pastry:
100g plain flour
1/4 tsp salt
25g butter
25g lard
cold water, to bind
For the Filling:
50g butter
50g sugar
1 egg, separated
1 tbsp glacé cherries, chopped
25g cake crumbs (any Victoria-style sponge or light fruitcake)
1 tbsp mixed peel, chopped
1 tsp cornflour (cornstarch)
3 tbsp icing sugar, sifted
Method:
Begin with the pastry: Sift together the flour and salt into a bowl. Dice the butter and lard then add to the flour and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together as a stiff dough. Turn the dough onto a lightly-floured work surface and use to line 12 x 8cm diameter patty tins.
Now prepare the filling. Cream together the butter and sugar until pale and fluffy. Add the egg yolk and beat in thoroughly to combine before adding the chopped cherries, cake crumbs, mixed peel and cornflour. Again beat until smooth.
Add the egg yolk to a clean and dry bowl then beat until stiff before folding into the fruit mixture. Use the resultant batter to fill the pastry cases then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is cooked and the filling is golden. Allow to cool on wire racks.
Before serving dust the top of the tartlets with the icing sugar.