Pawaru-Grahmata

№ 12IX. nodaļa

Skābeņu sulas torte

Sorrel curd tart

  • Serves 6
  • about 1¼ hours, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Skahbenu sullas torte.

Modernizētslpp. 370 · PDF 384
6 porcijas

The book gives 3 or 4 rusks and 3 or 4 egg yolks, but no amount of sorrel; we use 4 of each and the other amounts below are ours.

Method

6 soļi
  1. Wash the sorrel, strip off the tough stalks and chop it finely, or blend it with 3–4 tbsp water. Press it hard in a cloth or through a fine sieve to get the juice: you need about 250 ml.
  2. Put the juice in a stainless-steel or enamel pan with the sugar, cinnamon, rusk crumbs and butter and heat gently, stirring, until the butter has melted.
  3. Beat the yolks in a bowl, whisk in a ladle of the warm juice, then pour back into the pan with the zest. Cook over low heat, stirring all the time, until thick like a custard, 5–8 minutes. Don't let it boil hard. Stir in the orange flower water and leave to cool.
  4. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 22 cm tart tin. Fill with the sorrel cream.
  5. Roll out the rest of the pastry 2–3 mm thick and cut strips for a lattice. Lay them on, stick them 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 20 minutes, until golden. Serve cold.

Notes

What the book says vs. what we added

the book has "a good amount" of sorrel washed, chopped fine and the juice pressed out, then the juice boiled with sugar, fine cinnamon, 3 or 4 crushed rusks, butter, 3 or 4 egg yolks, grated lemon peel and orange blossoms until thick, cooled and baked "in fine puff pastry". The sorrel quantity, the gentler cooking of the yolks, the lattice, the egg glaze, temperatures and times are ours.

Flavour

the result is a tart green curd, rather like a lemon curd tart. Taste it before it goes into the pastry and add sugar if it is too sharp.

Orange blossoms

fresh ones are hard to find; orange flower water gives the same scent.

Sorrel is high in oxalic acid. A tart shared among six is no problem, but people with kidney stones are usually advised to eat little of it.

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