Sorrel tart







Cook Time

45-50 Min


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