Sorrel Tart Ingredients
- 225 g/8 oz shortcrust pastry
- 225 g/8 oz sorrel leaves
- 75 g/3 oz granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 25 g/1 oz unsalted butter
- 3 egg yolks
- 3 digestive biscuits, crumbled
- 1 tablespoon lemon juice
Sorrel Tart Recipe
Preheat the oven to 180°C/350°F/Gas mark 4.
Roll out the pastry and use to line a greased 20–23 cm/8–9 in tart tin or pie dish. Bake blind for 15 minutes.
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.