Humble jam tart

Yesterday I realised it was time I got my head back into Elizabeth David.  I am about half way through now, not bad in four months.  A busy week had meant that Elizabeth had been overlooked.  I managed to complete all the lobster recipes with the lobster we brought home from Scotland.  Then this week was somewhat busy with Easter and our daughter's 9th birthday- she did not want Elizabeth David for her birthday dinner.  Lasagne was her choice but I did sneak in a cucumber salad and cooked asaparagus a la ED.

Last night the in-laws came for dinner they bought the meat and I did the rest.  A good opportunity for some ED action, carrots, potatoes and shallots cooked together.  the carrots and new potatoes were boiled to two thirds cooked then fried in butter with shallots and a final sprinkling of parsley.  I revisited her onion sauce which is delicious and just tastes of an Elizabeth David classic.

For pudding I made her Bourdaines  -apples baked in pastry.  Eating apples were peeled and cored. I then made her pate sablee(pastry).  This was divided up for the apples.  Rolled into an individual square the apple was placed on top and the core filled with quince jelly.  The apple was wrapped in the pastry and baked in the oven for an hour, unfortunately the jelly seemed to escape so it wasn't as juicy as I hoped.  The by product was probably more successful, I used the leftover pastry to make jam tarts filled with quince jelly, yum.
Pate sablee recipe,
6oz butter
12oz plain flour
1/2 teaspoon of salt
5 teaspoons of sugar
Mix together, (I used my kitchen aid) until like sand then bind together with a few tablesppons of cold water.