I was once a barmaid in Cambridge, UK. Sitting around, enjoying our complimentary beverages at the end of a night, the bar staff would occasionally discuss some of the looser-moraled patrons after they’d had cleared out for the night, using the expression that is the title of this post.
But it’s also what I say when I make this embarrassingly easy and utterly delicious Shabbat dessert. It was originally billed as a recipe for a Czechoslovakian cookie, but since there is no more Czechoslovakia after the Velvet Revolution, and because it works better as a tart, I call it a tart now. The crust is still a cookie crust, flavorful and crumbly as a fine European pastry, and when made with raspberry preserves, is guaranteed to knock your socks off.
1 C. sugar
2 egg yolks
1 t. vanilla
2 C. flour
1 C. chopped nuts (I use coarsely ground almonds to great effect)
¾ C. jam
Cream margarine and sugar. Add yolks and vanilla; cream well. Blend in flour and nuts. Press dough into greased 9” tart pan, saving extra aside. Spread jam over dough. Shape remaining dough into flat circles (I make mine different sizes) or cut out with cookie cutter, and arrange on top of jam. Bake at 325° for 1 hour.
Ordinarily, I suggest using butter in a recipe that has so few ingredients, but margarine really works just fine, and then you can enjoy it after a meat meal. It is delicious with tea, and decadent with vanilla ice cream. Bon appetit!