11/14/2023 0 Comments Damson plum tart recipeOnce the preserves were done Steve made the crust, and we were off to a pie. The jam-making went fairly smoothly, as Michelle has had plenty of experience and (supposedly to enhance flavor) the plums did not require pitting before cooking into jam. Steve was attracted by the chance to make a pâte brisée with lard based on Miss Lewis’ recipe. Michelle decided a less porky taste would be more to her liking, so Steve compromised with half lard, half butter. Since jam-making has kind of been Michelle’s favorite jam this summer (often accompanied by this eternal hit playing on our tiny kitchen TV), she decided to give it a try. (Steve, slurping down peaches, did not seem to care.)Ĭoming across a recipe for Damson Plum Pie in In Pursuit of Flavor, a 1988 cookbook by the great Edna Lewis, Michelle saw that she first had to make plum jam. (The scientists at Wikipedia would have one believe otherwise.) She also found that damsons are currently somewhat uncommon here in the U.S., and considered too tart to eat out of hand. (Steve, who was satisfying himself with some of the season’s last peaches, allowed her to proceed.) It seems damsons have a long and mystically fuzzy heritage from Britain, their name evolving from a corruption of “Damascene” as Britons believed the original fruits may have arrived from the Syrian city. Serve with pouring cream or crème fraîche and any of the juice that’s left.Michelle, ever the better researcher, turned to her cookbooks and the Internet to see what might be made of this particular plum. I actually pour another few tablespoons of the gin over the top, but it’s not obligatory. Put a serving plate on top, invert and give the pudding a good shake. To serve, run a sharp knife in between the bread and the bowl.Put the pudding in the fridge and leave it for a day. Put a saucer that will fit just inside the pudding basin on top and weigh it down with heavy tins. Add the rest of the fruit and cover with another layer of bread fingers. Spoon half of the fruit into the pudding bowl and add more of the dipped bread fingers to cover this layer.Where there are gaps, cut the bread to fit the spaces. Dip them in the juice and use them to line the sides. ![]() Remove the crusts from the rest of the bread and cut it into broad fingers.Briefly dip the circle of bread into the juice, lifting it out before it gets too soggy. Remove the crusts from one slice of bread and cut out a circle to fit the base of a 1.5-litre pudding bowl. ![]() Add the rest of the gin to this and let it cool. You might not need to do this (it depends on how much juice comes out of the fruit) but you’re aiming for about 200ml liquid. Bring to just under the boil then turn down the heat and simmer until reduced by about a third. Transfer the fruit to a bowl to cool and put the saucepan of juice over a medium heat.
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