British Pastry
A Cornish pasty crimped along the top. A Bakewell tart with a pink fondant icing. A custard tart on a 1950s tea-room counter. The British pastry case is unfussy and specific. The crust is shortcrust unless someone said otherwise.
Featured british pastry recipes
- Cornish pasty, the crimp on top — Iris · Cornwall · Beef, swede, potato, pepper. A protected name. Crimp on top, not on the side.
- Bakewell tart, frangipane and jam — Iris · Bakewell, Derbyshire · A short pastry shell, a layer of raspberry jam, a frangipane top, an icing.
- Eccles cakes, currant rounds — Iris · Manchester · A puff-pastry round filled with currants and butter, scored across the top.
- Custard tart, the bakery one — Iris · London · A pâte brisée shell, an egg-rich custard, nutmeg dusted heavy. Eaten cold.
- Sausage roll, all-butter puff — Iris · London · Seasoned sausage meat in a puff-pastry sleeve. Egg-washed, scored, baked dark.
- Jam tarts, the lunchtime kind — Iris · London · Shortcrust rounds with raspberry, apricot, lemon — the colors are the only menu.
- Mince pie, December — Iris · London · Sweet mincemeat — dried fruit, suet, citrus, brandy — in a small shortcrust round.
- Banbury cake, the spiced flat — Iris · Banbury, Oxfordshire · A flat oval of puff pastry filled with currants and spice. Eccles’s older cousin.
Bake British — other categories
British across the edition
- British cuisine hub — all six lanes
- Cook British
- Bake British
- Drink British
- Preserve British
- Decorate British
- Grow British