Damson Tart
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Line the edges of a tart dish with the pastry.
Fill the dish with damsons, placing a small cup in the bottom to catch juice.
Sprinkle the sugar evenly over the damsons.
Bake and serve
If using puff pastry, brush with cold water and sprinkle with sugar before baking.
Bake in a 350°F (175°C) oven for 30 to 45 minutes.
If using short crust, serve with sifted sugar on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit filling, whose juice gathers in the dish and softens as it bakes.
- Fine moist sugar
- Sweetens the fruit and helps draw out juice, adding moisture to the filling.
- Puff or short crust pastry
- Forms the tart case that holds the filling and bakes to a crisp, golden shell.
The step that matters
Placing a small cup in the dish. The cup holds back juice so the pastry base does not turn soggy. Juice from the fruit can otherwise pool and soak the case as it bakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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