Damson Pie
Indulge in the delightful marriage of sweet damsons and velvety custard with this luscious Damson Custard Tart. The golden crust cradles a rich custard infused with the essence of honey and a burst of tangy stewed damsons. Baked to perfection, each slice is a symphony of flavors that will enchant your taste buds.
— Constant Cookbook
Ingredients
- 225g fresh damsons, washed
- 55g caster sugar
- 360ml double cream
- 75ml milk
- 1 tbsp honey
- 6 egg yolks
- 1 x 20cm shortcrust pastry case, baked blind
Instructions
- Stew the fruit with the sugar and 50ml cold water until soft but not breaking apart. Drain in a sieve.
- Warm the cream, milk and honey in a saucepan over a medium heat. Just before boiling, pour onto the egg yolks and whisk together until smooth.
- Scatter the stewed fruit into the pastry case, place on a baking tray and slowly pour over the custard mixture. Bake in the oven (180^C) for about 30 minutes until set.
Yield
Serves 6
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