Andrew Perns Yorkshire Curd TartlettePosted on in Chef's Specials, Recipes
Iam absolutely honoured to have a recipe from Andrew. The Star Inn at Harome is one of the finest eateries in the country. You may have seen Andrew on Great British Menu or countless other TV performances. TV aside Andrew is one of the most passionate chefs I have ever met. I see chefs choose style over content but what is absolutely clear is his intimate understanding of the produce he uses. Like us Northumbrians or Geordies the Yorkshire folk are a proud race. Andrew is unquestionably someone who Englands largest county can be proud of. I hope we see more of Andrew on Ravenousfox this year. But enjoy his genius!
Warm Yorkshire Curd Tartlette with Boozy Prune Ice Cream, Golden Raisin Purée
Curd mixture: Pastry:
90g soft brown sugar 225g plain flour
5g All Spice 115g diced butter
3 eggs, beaten 1 egg yolk
Zest and juice of 1 lemon 15-30ml chilled water
40g melted butter
Combine all curd mixture ingredients together in a mixer for about 10 minutes, then set aside.
For the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix to a soft dough. Add water, if necessary. Roll pastry out and line 4 x 10cm tartlette cases, make sure your tins have been greased or they are non-stick. Chill in the fridge for about 10 minutes. Remove from fridge, fill each case with the curd mixture and bake in a moderate oven at 190°C/Gas Mark 5 for approx 20 minutes, or until golden brown.
Boozy Prune Ice Cream
100g pitted prunes
8 egg yolks
150g caster sugar
Heat brandy up in a pan with the sugar and allow the sugar to melt. Pour over the pitted prunes and leave them in the fridge overnight to marinate. Remove the prunes the next day and allow to drain a little. To make the custard, heat the cream up in a saucepan. Beat the yolks and the sugar together. When the cream is warm, pour a little over the yolks and stir well. Pour the yolk mixture back into the cream, then strain.
Chop the prunes and add them to the custard. Pour into an ice-cream machine and churn until ready. NB: The prunes can be stored in the brandy in an airtight jar to improve and maximize the flavour.
Purée of Golden Raisins
500g golden raisins
100ml Verjuice or grape juice
Place all ingredients into a saucepan and allow to simmer until the liquid takes on a syrupy consistency. Strain off the liquid and retain. Purée the raisins until smooth. If the mixture is too dry, add back the liquid saved from cooking to achieve the required consistency.
Serve slightly warm to give a nice contrast with the Ice Cream. Place the tartlet in the centre of the plate with a generous spoonful of the purée on the top. Serve with a scoop of the ice cream