Japanese Knotweed and Sorrel Tart is a modern British recipe for a classic wild food tart made from a thickened blend of stewed and pureed Japanese knotweed shoot pieces and sorrel leaves baked in a pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed and Sorrel Tart
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I was going to make this with wood sorrel originally, but on my way home from collecting Japanese knotweed I came across a patch of nice young sorrel leaves so I decided to pick these instead. The lemony tang of the sorrel pairs well with the rhubarby tang of the knotweed. I decided to stew my ingredients, puréeing them, cooling and adding an egg to make the consistency a little more custard-like before pouring into a blin-baked pastry case and finishing by baking.
Ingredients:
For the Filling:
250g Japanese knotweed stems, washed, scraped and cut into 5mm pieces
500ml sorrel leaves, washed, drained and shredded
200g brown sugar
1 egg, beaten
2 tbsp cornflour
100ml water
2 tbsp lemon juice
For the pastry:
240g plain flour
1/2 tsp salt
120g butter (or lard/butter mix)
1 egg, separated
cold water, to bind
Method:
Dice the fat then rub into the flour and salt with your fingertips until the mixture resembles fine breadcrumbs. Add the yolk of an egg and mix with a fork to combine then add just enough cold water (add a little at a time) to bring the mixture together as a firm pastry. Turn onto a lightly-floured work surface and roll out until large enough to line the base and sides of an 18cm diameter flan tin.
Line with parchment paper (typically trimmed to a circle known as cartouche) and fill with baking beads (or baking beans) then transfer to an oven pre-heated to 200°C and blind bake for about 15 minutes. Remove from the oven then remove the baking beans and parchment paper and set aside to cool.
In the meantime, combine the Japanese knotweed pieces, sugar and water in a saucepan over medium heat. Cook, stirring constantly, until all the sugar has dissolved (about 5 minutes). Bring to a boil then reduce to a simmer and stir in the lemon juice and sorrel leaves. Continue cooking for 10 minutes then take off the heat. Purée with a hand blender. Mix the cornflour to a slurry with the lemon juice and 2 tbsp water. Stir this into the knotweed and sorrel mixture then return to the heat. Cook for 10 minutes, until just starting to thicken then take off the heat and set aside to cool.
Once the filling is cool beat in the egg and pour into the prepared pastry case. Return to the oven and bake for about 20 minutes, or until the knotweed mixture has set and is beginning to brown on top. Remove from the oven and allow to cool until just warm so the filling sets completely.
