Rachel Lambert: forager, author, guide
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Alexander Filo Tarts

These light and perfumed tarts are easily put together and are brought to life with candied alexander stems . The candied stems can be made up to 6 months in advance.

You can find out more about this wild edible plant in my Alexanders blog.

Wild alexanders in a tart foraged in Cornwall

Alexander Filo Tart Recipe

Makes 12

Ingredients
  • 4½ sheets of filo pastry
  • 25 g melted butter or sunflower oil
  • 2 eggs
  • 500 g quark or curd cheese
  • 120 g candied alexander stems

Preheat the oven to 200°C/fan 180°C and grease a 12 hole muffin tin.

Watch the video below to see how to make these...

Using scissors, cut the whole filo sheets in half, then layer all the sheets together and cut into 4 squares. Brush the middle of each square (not the edges) with the oil or butter and lie 3 squares on top of each other, alternating the angle so they make a kind-of star shape. It is easier to do this when the sheets are flat, then place the stars into the muffin holes, gently pressing into the bottom and sides to make space for the filling.

Tray of freshly baked tarts made with wild ingredients picked by Rachel Lambert

Beat together the eggs and curd cheese, then blend in the candied stems and spoon equally into the pastry stars. Bake for 10-12 minutes or until the mixture is firm, and allow to cool before removing from the tin. Best eaten within a day or two.

Using wild alexander stems foraged in Cornwall

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