Pawaru-Grahmata

№ 9IX. nodaļa

Melonu torte

Melon tart

  • Serves 6
  • about 1½ hours, plus 2 hours' standing
  • Melnraksts · vēl nav izmēģināts

1796Melohnu torte.

Modernizētslpp. 368 · PDF 382
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Cut the hard rind off the melon, scoop out the seeds and the soft flesh round them, and cut the firm flesh into small dice, about 1.5 cm.
  2. Mix with the sugar and cinnamon in a bowl and leave for 2 hours or longer.
  3. Tip into a sieve set over a pan and let the juice drain off. Boil the juice until reduced to 2–3 tbsp of syrup and stir it back into the melon with the rose or orange flower water.
  4. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 24 cm tart tin. Sprinkle the crumbs over the base and spread the melon on top.
  5. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it on, stick it to the edge with a little water, crimp the edge and brush with beaten egg.
  6. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until golden. Serve lukewarm or cold.

Notes

What the book says vs. what we added

the book has the hard rind cut off, the soft flesh and seeds taken out, the rest cut small and left to stand for a couple of hours or longer in fine sugar and cinnamon, then mixed with rose or orange flower water and baked in fine puff pastry. Draining and reducing the juice, the crumbs, the egg glaze, temperatures and times are ours; without them the melon juice would soak the pastry.

Variation (cooked melon)

simmer the peeled melon pieces in sweet white wine with crushed rusks, plenty of sugar and cinnamon until thick, let it cool, and bake it in puff pastry like the other tortes. For our quantities: 700 g melon flesh, 200 ml sweet white wine (such as a Muscat), 40 g rusks, 100 g sugar and ½ tsp cinnamon, simmered uncovered for 20–25 minutes, stirring often.

Melons

in northern Europe, melons of the time were grown in heated frames or hotbeds. A firm, fragrant cantaloupe or Charentais suits this tart best; watery honeydew or watermelon doesn't.

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