I make this tart every Christmas! I don’t think it is particularly a Christmas recipe, but it smells and looks so Christmassy with the satsumas and raisins. It comes from a very old edition of the BBC Good Food magazine, so old that it doesn’t appear online! Funnily enough I have never taken a photo of it, so can’t show you what it looks like. Next time I make it, I’ll take a photo and post it here.
So for now, here’s the recipe:
225g shortcrust pastry
2 tbsp light muscovado sugar
2 bananas, mashed
50g ground almonds
beaten egg or milk to glaze
175g thick greek yogurt (or creme fraiche) to serve
Preheat the oven to 200C/400F/Gas 6
Set aside a quarter of the pastry, roll out rest and line a 20cm pie dish
Mix raisins with sugar. Peel and segment satsumas over raisin mixture to catch juice, then cut into pieces (I use kitchen scissors for this). Stir in mashed bananas and ground almonds. Spoon into lined pie dish and level.
Roll out reserved pastry and cut into long strips. Use to make a lattice across top. Brush dough with beaten egg or milk and bake in oven for about 25 mins. Serve hot or cold with lashings of greek yogurt or creme fraiche.
My old recipe tells me that it is 363 calories per serving, so not a light puddding!
My advent present today was a very cute little tin filled with ribbons and a gorgeous flowery button: