Tart – Journey From A Polish Kitchen

“Pepper Pie”

I got this recipe from my sister who lives in Manchester.
Her daughter, who visits her, often usually makes this for lunch as it is so easy.
It is a tinned tuna & pepper tart, rather like a quiche but without any cheese.
They have named it “pepper pie”.

INGREDIENTS

METHOD

Option – blanche and dry the pepper first.

This recipe is based on one in a new (to me) Polish book about pastries & cakes.
It is however rather like some French tarts.
I have changed it around quite a bit.
The shortcrust pastry used is different from my own in that a whole egg is used rather than just yolks.
Having the egg white in the pastry makes the dough much harder and stronger and easier to work with.
But it is not as “short” or crumbly.

Rub the butter into the flour till it is like breadcrumbs.
Mix in the salt and sugar.
Start to add the egg yolk and then the water as needed.
Make into a ball – leave in a cool place for 30 minutes.
*
Pre-heat the oven to GM5 – 190°C.
Brush the melted butter over the base and side of a 20 cm loose bottomed tart tin.
*
Peel and core the apples and cut them into quarters or eighths – depending on the size of the apples.
Pour the lemon juice over them.
*
Roll out the pastry and line the base and sides of the tart tin.
Prick the pastry all over with a fork.
Place the apples in a neat pattern on the pastry.
Sprinkle 2 tablespoons of sugar over the apples.
Bake for around 20 -30 minutes.
*
Meanwhile whisk 2 yolks and 2 tablespoons of sugar until creamy.
Mix in the soured cream.
*
Take the tart out of the oven and pour the egg mixture over it.
Put back in the oven and bake until the “custard” sets – could be 20 to 30 minutes.
Cool the tart on a wire cooling rack.
*
Royal Grafton Woodside tea plate

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

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.