According to my Danish friend, this is what green tastes like!
The colour and flavour of this tart is heavenly! Fresh sorrel leaves add a wonderful lemony tang to desserts and savoury dishes. I used Common Sorrel (Rumex acetosa) for this recipe, but you could use cultivated sorrel or a different wild variety that grows abundantly in your area.
Here I share the recipe. Common sorrel is also one of the plants I cover in my book; Wild Food Foraging in Cornwall and the Isles of Scilly and on Spring Foraging Courses.
Wild Sorrel Tart recipe
I remember squatting in a field in West Cornwall and plucking fresh sorrel leaves from amongst the grass. Stuffing them in my pockets, I scurried away to trial another mouth-watering sweet sorrel tart. Here’s my winning version. Rich and tangy, it is perfect served on its own.
- 75 g salted butter
- 100 g plain flour
- 50 g wholemeal flour
- 1 tbsp dark brown sugar
- 1–2 tbsp water
- A little egg white
For the filling
- 1 whole egg
- 4 egg yolks
- 105 g unrefined granulated sugar
- 200 g sorrel leaves and stems
- 150 ml double cream
To make the pastry, cube the butter, sieve in the flour and sugar and rub between your fingertips until the mixture is well combined and resembles breadcrumbs. Add one tablespoon water and bind the pastry together, adding a tiny bit more water if needed. Wrap the dough in cling film, or in reusable wax wrap and refrigerate for 30 minutes.
Preheat the oven to 190°C and grease a 23cm flan tin. Roll out the pastry and place in the flan tin, cutting off any overhanging pastry. Prick all over with a fork, place a piece of baking paper on top, fill with baking beans or equivalent and bake for 25 minutes. Remove the paper and beans, brush lightly with enough egg white to seal any holes and gaps and bake for another 5 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 170°C.
Meanwhile, wash the sorrel leaves and stems and either put them through a juicer, or blend until smooth, then gently squeeze through a jelly bag. There should be about 150ml of juice. If you have less, squeeze the pulp some more to see if you can make up the amount. Next, in a large bowl, whisk together the egg, egg yolks and sugar. Spoon in the cream, followed by the juice, until there is a uniform pale green colour.
Pour or ladle into the pastry base and, very carefully and slowly, place in the oven. Bake for 25–30 minutes, or until the filling is set in the middle. Allow to cool before slicing and serving.