Courgette Tart

• This delicious recipe originated from an old Yorkshire recipe for marrow  tart.
• Did you know that marrow and courgettes are varieties of the same species – Cucurbita pepo? 
• As courgettes are more abundant in shops now I decided to use these in the tart.
• The amount of sugar in the original recipe was too much – everyone thought it was too sweet.
• The ratio of courgettes to sugar has been adjusted and now very well liked.

INGREDIENTS

• Shortcrust pastry – kruche ciasto
• *
• 500g courgettes
• 2 large lemons
• 350g sugar
• 85g butter
• *
• Beaten egg white to brush

METHOD

• First make the filling.
• Peel the courgettes and cut them into chunks.
• Steam the courgettes till they are soft.
• Leave to cool and dry them off.
• Mash the courgettes using a potato masher.
• Put the courgettes, lemon rind and juice, sugar and butter into a small saucepan.
• Heat them up and simmer whilst stirring until the mixture is thick.
• Leave to cool completely.
• *
• Pre-heat the oven to GM6 – 200°C.
• Line a tart tin – loose bottomed is best – with the shortcrust pastry.
• Place on a metal baking sheet.
• Fill with the filling.
• Use strips of pastry to partly cover the top.
• Brush the pastry with the egg white.
• Bake for 25 to 30 mins.

• Royal Doulton Sonnet &
• Duchess Silver Rose Tea Plates
• *
• I am sure I will be able to think of other other ideas for this filling.