Tuesday, June 10, 2008

Sorrel Tart

Sorrel Tart
serves 6

225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1/2 teaspoon ground cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry and use to line a greased 20–23cm/8–9in tart tin or pie dish. Bake blind for 15 minutes (see above).
• Using a mortar and pestle, grind the sorrel and pour the resulting juice into a saucepan. If little juice appears, then wrap the sorrel in cheesecloth and squeeze the juice out this way.
• Add the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook over a low heat until the mixture thickens.
• Scoop the mixture into the pastry shell and bake in the oven for 30 minutes or until the filling has turned golden brown. Serve hot.

No comments: