A Spring Tart RecipeOrigin: Britain Period: Traditional |
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This tart makes use of spring flowers and spring greens and flower/leaf buds in custard. This is a traditional regency recipe, dating from the middle of the 18th century. Ingredients
80g of spring buds (hawthorn flower and leaf buds, gorse flowers and beech leaves just out of bud) 
A Spring Tart Preparation:Method:MethodPlace the primrose flowers in sugar to partly candy them. Meanwhile, wash the buds and greens, drain them then chop very small. Add to a pan along with the single and double cream and bring to a boil. Simmer for 3 minutes, or until the greens wilt then take off the heat. Finely chop or grate the naples bisket and stir into the cream along with the sugar, salt and spices. Set aside to cool. After you have made your pie crust (use either the short-crust for an expensive pie or the standart pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 200°C for ten minutes. Whisk the eggs into the cream mixture. Pour this mixture into the part-baked pie crust and dot the surface with butter. Bake the tart in an oven at 170°C for 75 minutes or until the surface turns a golden brown. Take out of the oven and allow to cool completely before decorating the top with the candied primrose flowers. |
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