Recipes, Insight, Theory and Every Day Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations.
Strawberry Swiss Tarts
Over the years you pick up different recipes and some you return back to every now and again, I came across this recipe in a Readers Digest book called The Cookery Year over 30 years ago, the sheer simplicity, delightful taste and texture of this little cake is wonderful, the original recipe used Red Current Jelly on the top as in the main image, but on occasion I have used a little strawberry pie filling or Jam if we had no red current jelly on-board, these alternatives still produces a very pleasing result. I have bought several copies of The Cookery Year, and I usually ended up giving them away to young chefs keen to learn. The book seems a little dated now, and I believe it is no longer in print, but it was one of 2 cookery books I carried around with me for years, the other book was the Practical Cookery, but I digress, try this Swiss Tart recipe and I’m sure your crew will enjoy them, and the beauty is they are so remarkably simple.