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📝 Description
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🥘 Ingredients
1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.
👨🍳 Method
Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Damson Tart recipe this week, drawn in by the promise of a quick and satisfying dessert. I found the method surprisingly straightforward, even with the slightly archaic instructions. The key to its success, I discovered, was the clever use of a small cup or jar in the center of the pie dish to create that classic raised middle. It's a trick I'll be stealing for future pies. This tart is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The damsons, once pitted and sugared, fill the kitchen with a fragrant, autumnal scent. I opted for puff pastry, and the egg wash and sugar topping gave it a lovely golden crust. Served warm with a dollop of whipped cream, it was a hit with my family. Next time, I'll try it with a quick frangipane for an extra touch of decadence.
