Clementine Chester Puddings

To make use of the leftover fruit from Walk and Talk Manchester (held by Beat, the UK's eating disorder charity), I baked my version of a classic Victorian tart named after my new home city, Chester. 

Chester pudding is very similar to a lemon meringue pie, except the filling has the added addition of ground almonds. This adaptation of the traditional recipe substituted the lemon filling with clementine, although any citrus fruit, or a mixture of several, would work wonderfully, such as lime or grapefruit. I also used the more modern approach of piping then blowtorching the meringue, but it can be more simply spooned on top and the tart baked at 170C for 15 minutes, or until browned. You could also make one large tart instead of small ones if you don't have individual tart tins or want to bake something for a sharing occasion. 

Recipe - Makes 4 (10cm diameter)

For the pastry:

• 120g plain flour
• 10g caster sugar
• 1/4 tsp salt
• 55g butter, diced
• 2 tbsp. cold water

For the filling:

• Juice and zest of 2 clementines
• 2 egg yolks
• 30g ground almonds
• 40g butter
• 65g caster sugar
• 2 tsp cornflour

For the topping:

• 2 egg whites
• 110g caster sugar

First make the pastry by tipping the flour, sugar and salt into a bowl and add the butter. Rub in to form breadcrumbs then add the water gradually, bringing together to form a smooth dough. Wrap in clingfilm and chill for 30 minutes. 

Remove the pastry from the fridge and divide into 4 equal pieces. Roll each piece out on a lightly floured surface until 3mm thick and large enough to line the individual tart tins. Gently lift each piece of pastry into the tart tins and ease into the corners and up the sides. Press the overhang down the edges and trim if required. Place in the fridge to chill for 30 minutes. 

Meanwhile, make the filling by putting the butter in a pan and heating gently to melted. Add the clementine zest and most of the juice, egg yolks, ground almonds and sugar and stir for 5-10 minutes until thickened to coat the back of the spoon. Combine the cornflour and remaining clementine juice in a small bowl and tip into the heated mixture. Stir until thickened. Remove and pour into a shallow dish and place a piece of clingfilm on the surface. Leave the mixture to cool to room temperature then put it in the fridge to chill.

Place a baking tray in the oven and heat to 200C. Remove the tart tins from the fridge and put a piece of baking paper in each one, then fill with baking beans. Place on the preheated baking tray and bake for 15 minutes. Remove the baking beans and baking paper then return to the oven and bake for 5-10 minutes until lightly browned. Remove and place on a wire rack to cool, then use a sharp knife to neaten the edges.

Divide the clementine mixture between the pastry cases and chill for 30 minutes. Meanwhile, make the meringue by whisking the egg whites until stiff, then add the sugar a spoonful at a time, whisking before adding more. Whisk until a stiff meringue forms. Transfer to a piping bag fitted with a 1cm plain nozzle. Remove the tarts from the fridge and pipe meringue on top of the clementine mixture. Use a blowtorch to crisp up the meringue and serve straight away.