Autum Windfall Jelly Tart RecipeOrigin: Britain Period: Modern |
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Last autumn we had a huge glut of sloes and I was completely at a loss as to what to do with them until I saw some other autumn fruit and came up with this recipe. Basically, it's a recipe for making an autumn fruit jelly, but instead of storing it immediately the jelly is used as a pie filling. Ingredients
1 22cm Sweet Shortcrust Pastry Shell 
Autum Windfall Jelly Tart Preparation:Method:Add the fruit, cinamon stick and water to a pan. Bring to a boil and continue cooking until all the fruit is soft and pulpy. Line a colander with several layers of muslin and tip the fruit pulp into this. Allow to drain into a pan or bowl over night. The following day press as much of the liquid throug the muslin as possible, using the back of a large wooden spoon. Measure the volume of liquid and add 300g sugar per 500ml liquid. Place the liquid and sugar in a pan, bring to a boil, reduce to a simmer and continue cooking for about 50 minutes. Now prepare a slurry by mixing 1 tbsp arrowroot with 3 tbsp water. Add this to the fruit syrup and continue cooking for a further 10 minutes. Whilst the fruit syrup is cooking cut off 1/4 of the pastry and keep aside. Roll the remainder of the pastry out and use to line a 22cm pie dish. Place this in an oven pre-heated to 180°C and bake for about 15 minutes, or until the pastry has begun to dry. Take out of the oven and allow to cool. Also allow the fruit syrup to cool a little then pour into the pie dish until it fills the dish almost to the top. Roll out the reserved pastry and cut into strips. Twirl these to form spirals and place six or eight across the cake to decorate (you cand to this cross-hatch or radially, it's up to your). Return the tart to the oven (reduce the temperature to 170°C and bake for about 35 to 40 minutes, or untl the pastry is nicely browned. Take out of the oven and allow to cool completely and set before serving. |
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