Dam­son tarts

Landscape (UK) - - Garden -

Makes 12

700g damsons, stoned and sliced 200g strong flour, plus ex­tra for dust­ing 1 tbsp caster su­gar 100ml cold wa­ter 1 egg yolk 225g chilled un­salted but­ter, plus ex­tra for greas­ing 2 tbsp honey

Sift the flour into a large mix­ing bowl and add the caster su­gar, cold wa­ter and egg yolk. Bring to­gether into a paste with a wooden spoon. Knead by hand for 2 mins, adding fur­ther flour if the dough is too sticky, then turn out onto a sur­face lightly dusted with flour. Roll out to a 20cm square. Place 200g of the but­ter be­tween two pieces of bak­ing pa­per. Us­ing a rolling pin, beat into a square shape 2cm smaller than the dough square. Place the but­ter on top of the dough at an an­gle and fold the dough edges over the but­ter to cover.

Re-dust­ing the rolling pin with flour, roll out the pas­try to a rec­tan­gle shape 21 x 30cm. Fold one end into the mid­dle, then the other side over it. Turn the dough 90 de­grees, then roll into a rec­tan­gle again. Re­peat twice, then cover in cling film and leave to chill for 1 hr. Re­peat the rolling process twice more be­fore cov­er­ing the dough in cling film and returning it to the fridge for 30 mins. Melt the re­main­ing but­ter in a fry­ing pan and add the sliced damsons. Sim­mer for 2 mins un­til soft, then stir in the honey. Pre­heat the oven to 200°C/ gas mark 6 and grease a 12-hole cup­cake tray. Fill each hole with equal amounts of the dam­son mix­ture. On a sur­face lightly dusted with flour, roll out the pas­try to 2cm thick. Us­ing a pas­try cut­ter, cut out 12 cir­cles the size of the tops of the cup­cake holes. Top each clus­ter of damsons with a pas­try cir­cle and bake for 20 mins un­til the pas­try is golden and puffed up. Al­low the tarts to cool slightly, then place a chop­ping board the size of the cup­cake tray over the top. Hold in place, then turn over the board and tray so the tarts are fruit-side up. Trans­fer each to a serv­ing plate us­ing a fish slice.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.