Best Damson Tartlets Recipes

Sweet Pickled Damsons image

Yield makes four 12-ounce jars

Number Of Ingredients 6

2 1/2 cups cider vinegar
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
Juice and finely grated zest of 1 orange
2 1/4 pounds firm, ripe damson plums or any other small, tart variety of plum
3 3/4 cups granulated sugar

Steps:

Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil. Boil for 4 to 5 minutes, then strain and allow to cool.
Prick each plum with a needle or skewer (this will prevent them from splitting). Add the fruit to the cool spiced vinegar in a clean pan. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).
Return the spiced vinegar to the heat, add the sugar, and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dark place. These pickled damsons are best kept for 6 to 8 weeks before eating. Use within 1 year.
You can use the same method to pickle firm cherries or green gooseberries. Rhubarb, cut into 2-inch chunks, can also be dealt with in this way - but add the sugar with the rhubarb, as it will help keep it whole.

Damson Tart image

Provided by foodgroupe

Categories Dessert

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 4

Steps:

Place flour, butter & salt into a large bowl. Rub butter into flour with fingertips to resemble FINE breadcrumbs. (work quickly before butter becomes soft).
Add water to mixture using a COLD knife, stir until dough binds together. Add more water (teaspoon at a time) if dough seems to dry.
Wrap dough in plastic wrap and chill 15 to 30 minutes.
For Filling :.
1 1/2 pounds Damson Plums.
4 oz sugar.
Directions:.
Half fill large baking bowl with plums. Sprinkle with sugar. Put rest of plums on top making higher in center.
Roll or pat out chilled pastry dough larger than circumference of baking bowl. Trim to fit bowl. Press dough around bowl to seal in juices. Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit. Cut several vent holes in top of dough.
Brush lightly with water. Sprinkle sugar on top of pastry.
Bake at 400 degree F. in preheated oven for approximately 1 hour.