Damson tart

The word damson derives from the Latin prunum damascenum (plum of Damascus) and the fruit is therefore believed to originate from Syria. It was introduced to the British Isles by the Romans during their occupation and has since become widely cultivated particularly in Cumbria, Worcestershire and Norfolk. Although they are thought of as plums, they are more likely to have developed from sloes or bullaces and when cooked have a taste that is much closer to the sloe or bullace than that of the plum. This recipe is based on that of Hannah Woolley in her Cook’s Guide of 1664.

Equipment

Weighing scales
Measuring jug
Medium mixing bowl
Cling film
Large mixing bowl
Rolling pin
Fork
23cm loose form tart tin
Sieve
Small bowl
Pastry brush
Serving plate

Preparation method

Place the damsons, wine, muscovado sugar and spices in the medium mixing bowl, mix together, cover with cling film and leave to macerate for 2 hours.
Grease the tart tin with butter and set aside.
To make the pastry sift the flour and salt into a large mixing bowl.
Cut the butter into very small chunks, add them to the bowl and stir them in.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even.
The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared.
Fold once more and place in the fridge for 30 minutes.
Remove the dough from the fridge and place on a lightly floured work surface.
Roll out to 2mm thick. Line the tart tin with the pastry, make indentations with a fork on the base and place in the fridge for 30 minutes.
Preheat the oven to 180C/350F/gas 4.
To make the filling drain the damsons through a sieve.
Place the damsons on the base of the pastry case cut side down.
Place the butter in the small saucepan and heat until melted.
Brush the butter over the damsons and then sprinkle with the tablespoon of caster sugar.
Place in the oven and bake for 10 minutes.
Meanwhile mix the double cream, the 50g of caster sugar and egg in the small bowl and whisk together thoroughly.
Remove the tart from the oven and pour over the cream mixture.
Return to the oven for a further 30 minutes or until the cream mixture has set.
Take out of the oven and allow to cool a little before separating from the tart tin.
Transfer the tart to a serving plate.
Serve warm or cold with cream, preferably clotted.