Damson Tart
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Prepare the short‑crust pastry as directed in the Apple Tart recipe.
Place an inverted cup or a funnel in the center of a pie dish to retain the juice.
Assemble and bake
Half fill the dish with damsons, add the brown sugar, then add the remaining damsons.
Cover with the pastry, brush lightly with cold water, and sprinkle with caster sugar.
Bake in a preheated oven at 400°F (200°C) for about 1½ hours.
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 and juice that fill the tart and set its main flavour.
- Brown sugar
- Adds sweetness and helps balance the tartness of the damsons.
- Short-crust pastry
- Forms the crisp, sturdy case that encloses the fruit while it bakes.
The step that matters
Place an inverted cup or funnel in the center of the dish. The fruit releases a lot of juice as it cooks. A cup or funnel in the middle gives steam and juice a vent, so the pastry is less likely to go soggy or burst open.
“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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