SPOTLIGHT ON... Dog’s tooth violets

End dinner on a retro note with this Manchester tart recipe. It’s easy enough to make midweek, and with a pastry base and custard filling, it’s also super-comforting

Dog’s tooth violets (erythroniums) are an underrated group of plants that are as pretty as a picture and thrive in any welldrained earth that has been enriched with a generous helping of well-rotted leaf mould or multipurpose compost.

The common dog’s tooth violet has starry pink flowers and oval greeny-grey leaves that are marbled and spotted with brown. Plant them a foot apart in your chosen spot and spread a one-inch layer of chipped bark around them to show them off, seal in moisture and prevent them being splashed with mud. Equally desirable is Erythronium revolutum, especially in its form ‘White Beauty’, which has flowers that shine out of the gloom in a shady border.

With glossy green leaves and bright yellow flowers Erythronium ‘Pagoda’ grows to 10-12in and its flowers really do resemble bright yellow pagodas.

Like the other varieties it is at home in woodland or shrub borders, and will settle in and increase the size of its clumps over the years if it likes you.

175g raspberry jam

50g desiccated coconut, lightly toasted

12 maraschino cherries

FOR THE PASTRY

200g plain flour

100g cold unsalted butter, cut into cubes

65g icing sugar

1 large egg yolk

FOR THE CUSTARD

800ml whole milk

2 tsp vanilla bean paste

5 large egg yolks

100g caster sugar

50g custard powder

1

To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip on to a work surface and form into a rough ball. Knead briefly. 2

Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there’s 1-2cm pastry overhanging the rim (don’t worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.

3

Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife.

4

Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over

PREP: 25

MINS

COOK: 25 MINS PLUS AROUND 4 HRS CHILLING AND COOLING SERVES 12 a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until wellcombined.

5

Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well-combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.

6

Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.