Parker’s Tavern chef Tristan Welch makes a ‘historic’ tart for the Queen’s Jubilee

By Fareid Atta, Cambridgeshire Live

If you’re looking for something impressively steeped in history, and delicious, to serve for your guests this Jubilee bank holiday, the Duke of Cambridge Tart is the perfect choice for you. Tristan Welch, head chef at the Parker’s Tavern in Cambridge, shared his reinvented classic with us, and we think you’ll love it.

Parker’s Tavern, on the corner of Parker’s Piece, serves British classics, with fresh, locally-sourced ingredients. Tristan, originally from Cambridge, has trained with Gary Rhodes, Michel Roux Jr and Gordon Ramsay to name but a few.

Tristan told CambridgeshireLive: “This is the most historical tart in England, it’s the Duke of Cambridge Tart. It’s steeped in history. It predates Bakewell tart it’s that old.

“Originally it’s made with breadcrumbs, candied peel, brown sugar and butter until it’s slightly dry and crumbly. So we’ve taken this recipe and brought it to the modern-day Duke of Cambridge.

“And there you are, that’s the most amazing, most delicious, most historic, Duke of Cambridge Tart!”

We’ve included the recipe for the tart below, along with Tristan’s instructions. We hope you enjoy it. Thanks Tristan!

Ingredients

For the pastry

  • 235g plain flour, plus extra for dusting
  • 165g cold butter, diced
  • 1 medium free-range egg, beaten
  • Clotted or double cream to serve

For the filling

  • 250g muscovado sugar
  • 250g dark brown sugar
  • 6 medium free-range eggs
  • 40g custard powder
  • 250g unsalted butter, diced
  • 160g double cream
  • 2 tsp vanilla extract
  • 2 tbsp marmalade
  • 2 tbsp chopped candied peel
Method
  1. First up bring the cream, butter and vanilla to the boil, once it’s boiled pour it over the eggs, cornflour, salt and deep, rich, demerara sugar.
  2. Mix it well until it’s dissolved. Once dissolved, place it back on the heat, and cook it out on a slow gentle heat until it’s thickened.
  3. Now it’s thickened pour it into your tart case, bake at a 120C for about an hour
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.