Makes one 25cm tart When I was a child, the cookbook in our house that I most loved was the Australian Women’s Weekly Big Book of Beautiful Biscuits. I have it in my possession now; though it is falling apart a little, some pages have my mum’s notes scribbled on them and flicking through gives me waves of nostalgia. I credit a desire to make the meringue mice and snails in the book with my eventual career in baking.
We had baking essentials at home: orange scales and an orange electric hand mixer, remnants of the Seventies fashion in homewares, the decade when my parents received them as wedding gifts. My mum baked occasionally and well, her specialties being Pavlova and egg custard; I remember its wobble and the grating of nutmeg on top. This recipe is the Margot version of a childhood favourite. Be warned, though: the caramelised breadcrumbs are addictive.
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