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Jefferson Davis Pie |
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Ingredients
110g/4oz unsalted butter
225g/8oz light brown muscovado sugar
4 egg yolks
2 tbspn flour
1 tsp ground cinnamon
½ tsp allspice
1 tsp grated nutmeg
240ml/8fl oz double cream
85g/3 oz dates, chopped
85g/3 oz raisins
85g/3 oz pecan nuts, chopped shortcrust pastry made with 110g/40z flour and 55g/2oz unsalted butter
Method
Roll out the pastry and line a 23cm/9in tart tin. Preheat the oven to 200 ° C/400°F/Gas mark 6 and bake the pastry cake blind for 20 minutes.
Remove the beans and greaseproof paper and return the pastry to the oven for 5 minutes until pale gold in colour.
Turn the oven down to 170°C/325°F/Gas mark 3. Cream the butter and sugar together in a large bowl, then beat in the egg yolks one at a time. Mix togethe the flour, cinnamon, allspice and nutmeg and add them to the bowl, then stir in the cream, dates, raisins and pecan nuts. Scrape the filling into the cooked pie shell and bake for about 30 minutes until set.
You can eat this pie warm as it is, or cover with meringue made with 3 egg whites and 85g/3oz unrefined caster sugar in the usual way. Bake the pie for a further 15-20 minutes until the meringue is crisp and golden.
Can be stored in a fridge up two 1 month.
The syrup can be used to poach fruits, or infused with thyme leaves or star aniseed it can then be used as a light syrup for dishes.
Reproduced by kind permission of Tamasin Day Lewis from her book 'Tarts With Tops On' is published by Weidenfeld &Nicholson; ISBN: 0 297 84327 3
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