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Damson Cream Tartlets
… makes 8+

Damsons have a very special flavour and these simple tartlets are very morish.

Ingredients:

sweet pastry:
175g (6oz) plain flour
100g (4oz) butter
2 tbs caster sugar
1 egg

200ml (7 fl oz) damson purée
100ml (3½ fl oz) double cream
2 eggs
1-2 tbs golden caster sugar

Method:

Make the pastry by blending the flour and butter together in a food processor or by rubbing it in with your fingertips. Stir in the sugar and then the egg. Tip onto a floured work surface and draw the dough into a ball with a little gentle kneading.

Cut into tartlet portions, a bit bigger than a walnut and roll them out to make 8 tartlets. Freeze the pastry shells. Bake in a preheated oven at 180C (350F, gas 4) for 4 minutes.

Mix the damson purée, cream and egg together. Add 1-2 tablespoons sugar depending on how sweet you want it to be. Ladle into the part baked pastry shells and return them to the oven for 10-15 minutes until just set.

Serve warm with a sprinkling of icing sugar

To get ahead:

Freeze the empty tart shells ahead of time. Fill and bake on the day.

Note:

Damson purée. Put 500g (1lb) damsons in a saucepan with a cup water. Cook for 10 minutes until soft and juicy. Push through a mouli sieve to extract the pips. Store in the fridge for a few days or freeze for later use.

Download this recipe in .pdf format...

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