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Tarten Eirin Mair (Gooseberry Tart)

Tarten Eirin Mair (Gooseberry Tart) is a classic Cymric (Welsh) for a traditional tart made from a shortcrust pastry that's shaped into tartlets, filled with gooseberries, baked and finished with a cherry and sugar glaze. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gooseberry Tart (Tarten Eirin Mair).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Crwst:
225g o flawd plaen
115g o fenyn, wedi ciwbio
25g o flawd almwn
25g o siwgwr Demerara
dŵr oer, i lynu

Ar Gyfer y Llenwad:
700g o eirin Mair, wedi hanneru
75g o siwgwr caster
50g o semolina (neu flawd reis)
1 gwynwy ŵy

I Addurno:
225g o eirin mair, wedi eu hanneru
50g o siwgwr caster
150ml o ddŵr
1 llwy de or arorŵt

Dull:

I'r crwst, rhwbiwch y menyn i fewn i'r blawd nes fod y gymysgedd fel briwsion yna trowch yr almwnau a'r siwgwr Demerara i fewn. Ychwanegwch prin ddigon o'r dŵr oer i ddod a'r gymysgedd ynghyd fel toes (tua 2 llwy fwrdd). Ffurfiwch yn belen, gorchuddiwch â phlastig coginio a gorffwyswch yn yr oergell am o leiaf 20 munud. Pan mae'r amser ar ben, rholiwch y does allan ar wyneb wedi ei flawdio'n ysgafn cyn torri cylchoedd 10cm o ddiamedr ohono. Brwsiwch bob un gyda ychydig o wynwy ŵy, cyn ychwanegu'r semolina, ceirios a swigwr. Codwch ymylon y does o amgylch y llenwad i ffurfio ochrau, fel fod gennych dartennau bychan cyn eu trosglwyddo'n ofalus hambwrdd pobi wedi ei iro. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C a phobwch am tua 25 munud, neu nes fod y pastai yn euraidd a'r ffrwythau yn dyner. Yn y cyfamser, cyfunwch yr eirin Mair a 2 llwy fwrdd o ddr mewn padell. Cynheswch yn araf, a choginiwch nes yn feddal. Pasiwch y ffrwythau drwy ridyll mân i badell arall (i gael gwared o'r hadau) yna yhcwanegwch y siwgwr, dr a'r arort i ffurfio'r sglein mewn padell. Dewch a'r cyfan i ferwi a choginiwch nes fod y ffrwythau'n feddal a'r gymysgedd yn drwchus. Cyn gynted ac y tynwch y tartenau o'r popty brwsiwch yn drwchus gyda'r sglein yna gosodwch o'r neilltu i oeri. Gweinwch i de, neu gweinwch yn gynnes gyda chwstad fel pwdin.

English Translation

Ingredients:

For the Crust:
225g plain flour
125g butter, diced
25g ground almonds
25g Demerara sugar
cold water, to bind

For the Filling:
700g gooseberries, halved
75g caster sugar
50g semolina (or ground rice)
1 egg white

To Decorate:
225g gooseberries, halved
50g caster sugar
150ml water
1 tbsp arrowroot

Method:

For the crust, rub the butter into the flour until the mixture resembles coarse crumbs then stir in the almonds and Demerara sugar. Add just enough cold water to bring the mixture together as a dough (about 2 tbsp), shape into a ball, cover with clingfilm and refrigerate for at least 20 minutes.

After this time, roll the dough out on a lightly-floured work surface and cut into 10cm diameter rounds then brush each one with a little egg white before adding the semolina, cherries and sugar.

Raise the edges of the pastry about the filling to make sides, so that you have small tartlets, before carefully transferring them to a greased baking tray. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the pastry is golden brown and the fruit are tender.

In the meantime, combine the gooseberries and 2 tbsp water in a pan. Heat gently and cook until the fruit are soft then pass through a sieve into a clean pan (to remove the seeds), add the sugar, water, and arrowroot for the glaze in a pan. Bring to a boil and cook until the fruit have broken down and the mixture is thick.

When the tarts come from the oven, brush thickly with the glaze mix then set aside to cool.

Serve for tea, or serve warm with custard as a dessert.

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