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Sorrel Tartlets
Sorrel Meringue Pie is a traditional British recipe for a classic small tart of a rich pastry base topped with a mix of shredded Sheep's Sorrel, caster sugar and cornflour before being oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Sorrel Meringue Pie.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Makes:
12
Rating: 
Tags : Wild FoodBaking RecipesCake RecipesBritish Recipes
The tartness of sorrel meant that it was at one time used as a substitute for lemons. These small tartlets make best use of the sharp, lemony flavour of sorrel and demonstrates well that sorrel leaves can be used for both sweet as well as savoury dishes.
Ingredients:
Enough sweet pastry (use this Medieval recipe for
Royal Pastry) to line 12 tartlet tins (use mice pie tins or small muffin tins)
150g shredded
Sheep's Sorrel (or
sorrel) leaves
120g caster sugar
1 tbsp cornflour
Method:
First prepare your pastry by rolling out, and using a pastry cutter to cut the circles with which to line the tartlet tins.
Meanwhile, add the shredded sorrel leaves along with the caster sugar and 60ml water to a pan. Bring to a simmer, cover and cook, stirring occasionally, until the sorrel leaves wilt down and you end up with a soft green mass (about 20 minutes). Mix the cornflour with 2 tbsp water and add this to the sorrel mixture. Mix to combine and cook for 5 more minutes.
Allow the sorrel mix to cool down for a few minutes then spoon into the tartlets, filling about 3/4 of the way. Place in an oven pre-heated to 180°C (160°C/350°/Gas Mark 4) and bake for approximately 20 minutes until the pastry is a pale golden colour. Allow to cool then remove from the tins and serve. These are best served warm.
Dust the top with icing sugar before serving, if desired.
