serves 6
ingredients
225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1⁄2 teaspoon ground cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry and use to line a greased 20–23cm/8–9in tart tin or
pie dish. Bake blind for 15 minutes (see above).
• Using a mortar and pestle, grind the sorrel and pour the resulting juice
into a saucepan. If little juice appears, then wrap the sorrel in
cheesecloth and squeeze the juice out this way.
• Add the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon
juice to the pan. Cook over a low heat until the mixture thickens.
• Scoop the mixture into the pastry shell and bake in the oven for
30 minutes or until the filling has turned golden brown. Serve hot.
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