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Tarten Jam a Sbwng (Welsh Cheesecakes)

Bara Haidd Croyw (Welsh Cheesecakes) is a traditional Cymric (Welsh) recipe for a classic sponge topped jam tart in a pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Cheesecakes (Tarten Jam a Sbwng).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating:

Tags : Cake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Does gen I ddim syniad pan fod y cacenau yma’n cael eu galw’n ‘Welsh Cheesecakes’ yn y Saesneg, esiampl arall o imperialaeth ddiwylliannol am wn i. Mae amryw o enway yn y Gymraeg, ond yr enw sy’n fwyaf cyfarwydd i mi yw ‘tarten jam a spwng’. Roedd fy nain yn pobi rhai unigol, gyda llenwad o jam cwrens du. Mae fy mam yn gwneud fersiwn fawr (cacen blat) mewn caead casserol Pyrex gyda llenwad o jam eirin sydd yn cael ei weini gyda chwstad. Mae’r becws lleol yn gwneud amrywiad ar gyfer y Pasg gyda ceuled lemwn fel llenwad a blawd almwn yn y sbwng a chroes crwst dros y cyfan. Rwyf yn darparu y tri riset yma. Rwyf wedi addasu’r riset ychydig i wneud y crwst yn fwy brau — fe fyddai fy mam wastad yn defnyddio margarîn pobi. Fel arall, dyma’r risetau teuleuol. Sylwer: O'r diwedd dwi wedi olrhain tarddiad yr enw 'Welsh Cheesecakes'. Mae'n dod o'r Ail Ryfel Byd, lle cafodd teisennau hen dros ben eu gratio i wneud 'caws' a chafodd hwn ei baratoi fel y brig ar gyfer tartenni sbwng jam (gweler fy rysáit ar gyfer cacennau bach jam am eglurhad).

Cynhwysion:

Ar Gyfer y Crwst:
240g blawd plaen
120g menyn heb halen
1 tsp powdwr codi
pinsiad o halen
dwr oer (dim mwy na 100ml)
Ar Gyfer y Llenwad:
2-3 llwy fwrdd o jam (cwrens ac eirin sy’n draddodiadol yn ein teulu ond mae mefys a mafon yn gyffredin hefyd)
60g o flawd plaen
60g o fenyn heb halen
60g o siwgwr caster
1 wy
1/2 llwy de o bowdwr codi
siwgwr eisin i lychu

Ar Gyfer yr Amrywiad Pasg:
defnyddiwch ceuled lemwn yn lle’r jam
defnyddiwch 2 lwy fwrdd o flawd almwn yn lle 2 lwy fwrdd o’r blawd plaen

Ar Gyfer y Fersiwn Pwdin:
cynyddwch y cynhwysion ar gyfer y crwst gan 50% (hy: 360g o flawd, 180g o fenyn, 1 ½ tsp powdwr codi, pinsiad o halen)
Dwblwch y cynhwysion ar gyfer y llenwad, gan ddefnyddio plat pobi, dysgl cacen neu gaead caserol Pyrex
Ar gyfer sbwng mwy moethus ychwanegwch dwy lwy fwrdd o flawd almwn
ychwanegwch fwy o jam i gynyddu’r blas
siwgwr eisin i lychu

Dull:

Gosodwch radell neu badell ffrio fawr ar y stôf dros wres canolig-uchel i gynhesu. Mesurwch y blawd a’r halen mewn powlen fawr a chwisgwch i’w cyfuno. Wedyn, gan gymysgu’n gyson gyda fforc arllwyswch y saim cig moch wedi toddi i mewn, gan weithio nes ei fod wedi’i gyfuno. Nawr trowch y dŵr cynnes i mewn nes i chi gael toes garw. Bydd hyn yn weddol anystwyth; ond peidiwch â phoeni. Trowch y toes allan ar arwyneb gwaith â blawd arno a'i dylino am ychydig funudau nes ei fod yn llyfn ac yn wastad. Rhannwch y toes yn ddau ddogn a, gan weithio un ar y tro, rholiwch yn denau a thorri cylchoedd mawr ohono (defnyddiwch blât neu gaead pot fel templed). Rhoddwch y rowndiau toes cyntaf yn ysgafn ar y radell boeth a gadewch i goginio am tua 2 funud ar yr ochr gyntaf, ac yna trowch nhw drosodd a choginiwch am funud neu ddwy arall ar yr ail ochr. Dylent fod ychydig yn grensiog ar ôl eu gorffen, gyda darnau brown euraidd yn amlug. Efallai y byddan nhw'n cyrlio ychydig tra byddwch chi'n eu coginio, sy'n iawn (gallwch eu cadw'n gynnes mewn popty isel). Ailymadroddwch y broses nes eich bod wedi coginio'r toes i gyd. Bwytewch nhw fel y mae, neu eu trochi mewn mêl ac iogwrt neu eu taenu gyda menyn a jam. Maent hefyd yn gweithio'n dda gyda chaws. Fel unrhyw fara mân maen nhw hefyd yn gweithio'n dda gyda chig, stiwiau a chyrri. Gallwch hefyd ddefnyddio cymysgedd 50:50 o flawd haidd a blawd grawn cyflawn (gwenith cyfan) i wneud y bara gwastad, ynghyd â chymysgeddau sy'n defnyddio blawd rhyg neu geirch. Mae’n debyg mai’r enw cywir ar y bara fflat traddodiadol Cymreig hwn fyddai Bara Haidd Croyw (dwi bellach wedi newid enw’r rysáit i adlewyrchu hyn). Mae hefyd yn draddodiadol i gymryd y sbarion crwst, eu rholio allan a'u torri'n stribedi tenau (tua 4mm o drwch) a'u trefnu fel croes dros ben y llenwad sbwng. Mae hyn yn arbennig o wir am y fersiynau a werthir mewn poptai.

English Translation

I have no idea why these are called Welsh Cheesecakes in English; another example of cultural imperialism, I suppose. There are several names in Welsh, but I always knew then as ‘tarten jam a spwng’ (jam and sponge tarts). My grandmother made the individual ones, filled with home-made blackcurrant jam. My mother made a large version with a casserole lid that contained plum jam and which was served as a pudding with hot custard. The local bakery made a variant with lemon curd, ground almonds in the sponge and a pastry cross on top for Easter. I provide all three options here. I’ve adjusted the pastry slightly to make it shorter --- my mother would always use baking margarine not butter. Otherwise, these are family recipes. Note: I've finally tracked down the origins of the name Welsh Cheesecakes. It comes from the Second World War, where leftover stale cakes were grated to make 'cheese' and this was prepared as the topping for jam sponge tarts (see my recipe for Jam cheese tarts for an explanation).

Ingredients:

Ingredients:
For the Pastry:
240g (2 cups) plain flour
120g (½ cup + 2 tbsp) unsalted butter, cold from the fridge and cubed
1 tsp baking powder
pinch of salt
cold water (you’ll need no more than 100ml [½ cup])

For the Filling:
2-3 tbsp jam (blackcurrant and plum are typical in my family but raspberry and strawberry are common too)
60g (½ cup) plain flour
60g (5 tbsp) unsalted butter
60g (5 tbsp) caster sugar
1 egg
1/2 tsp baking powder
icing sugar for dusting

For the Easter Variant:
substitute lemon curd for the jam
substitute 2 tbsp of the flour with 2 tbsp ground almonds
pinch of salt

For the Pudding Version:
Increase the ingredients for the pastry by 50% (ie: 360g flour, 180g butter, 1 ½ tsp baking powder, pinch of salt).
Double all the ingredients for the filling and prepare in a plate, pie dish or in the lid of a Pyrex casserole
For a richer sponge add 2 tbsp ground almonds
You can add more jam for more flavour
icing sugar for dusting

Method:

Begin with the pastry, as this is common to all three version. Sift together the flour, salt and baking powder into a bowl (remember increase the amounts by 50% for the large pie). Dice and rub in the butter with your fingertips until the mixture represents coarse crumbs. Add a splash of the chilled water and bring the dough together. Keep adding the water a tablespoon at a time until the ingredients form a dough. Roll into a ball then either pop into a plastic bag or cover with clingfilm (plastic wrap) and chill in the refrigerator until needed.

Now prepare the sponge topping. Cream together the butter and sugar until pale and fluffy. Add the egg along with 1 tbsp flour (to prevent curdling) and beat until thoroughly combined. Sift together the flour and baking powder into a separate bowl then fold this mixture into the creamed butter mix. Stir gently until you have a well combined batter.

When ready to make the cakes, turn the chilled dough onto a floured work surface and roll out to 5mm thick. Cut out rounds with a pastry cutter and press these into the wells of a patty pan. Place about ½ tsp of your chosen jam in the centre of the pastry rounds then top with 1 tbsp of the cake batter.

When you have 12 tarts, transfer to an oven pre-heated to 200C (180C Fan) and bake for 10 minutes, or until the sponge is nicely risen and golden on top. Remove from the oven, allow to cool for 5 minutes in the tin then dust with icing sugar and transfer to a wire rack to cool completely.

For the Easter variant, prepare the pastry as above. For the sponge remove 2 tbsp flour. When the batter is ready, scatter over 2 tbsp ground almonds and fold in. Prepare the cakes as above, but use lemon curd instead of jam. Also, use the scraps of pastry to roll out and cut strips. Use these strips to form a cross pattern on top of the sponge mix. Transfer to the oven and bake as above.

For the pudding version, increase the amount of ingredients for the pastry by 1/3 and prepare as above. Double the ingredients for the sponge mix then fold in 2 tbsp ground almonds. Prepare the cake as above, but use an oven-proof plate or the lid of a pyrex casserole to do it in. Transfer to the oven and bake for about 20 at 180C, until the sponge has risen and is golden brown on top.

Remove from the oven, allow to cool slightly then slice into wedges and serve with custard.

It's also traditional to take the pastry scraps, roll them out then to cut into thin (about 4mm) strips and arrange these as a cross over the top of the sponge filling. This is particularly the case for the versions sold in bakeries.