” …we’re in the soup” ” in a bit of a stew” “there are too many cooks” “the salt has lost its savour” “it only takes one rotten apple” “our goose is well and truly cooked”. Being that the cooking and eating of good food accounts for a siseable slab of the mighty virtual rock upon which I have created a mental safe room as protection, from what I perceive as a world gone rogue, it occurs to me how odd it is that so many of the idioms that relate to that great pleasure should be the ones that augur ill. At those time when I watch over onions that are slowly melting in olive oil, a process that removes tears and creates savoury sweetness, I wonder how it is that great writers and composers primarily choose tragedy and misery from the à la carte of life whilst steering clear of dishes that contain too much laughter or happiness and, above all, my favourite dessert, a happy ending. We, the public, are shocked each day by reports of appalling cruelty by man to nature, nature to man and man to man and yet, after a punishing day filled with worthy petition signing and tweets of disapproval, our appetite for fictional horror and cruelty will have been whetted yet again. Considering the extreme skill and care that is taken in the special effects kitchen to ensure that the first cut will be the deepest and will indeed be seen to be just that it is little wonder that we produce such talented torturers being that our diet of horror and pain has been so instructive.,,,,by this time I was so upset that I could hardly cut another plum into quarters without thinking of William Wallace. All that was left for me to do was to drop the drawn plums into a sweet pastry case, sprinkle with sugar and raspberries and place the lot in the oven for 45 minutes…..I wanted to get it done so I could settle down to the first episode of Rellik…..a gentle tale of serial killing with hydrochloric acid as the weapon of choice….which must have made for a madly busy special effects kitchen.
This wonderful tart is a recipe of Nigel Slater’s with which I have taken certain liberties. In his recipe, below the picture, you will notice that he makes his “pie” in a pie dish whereas I have used a tart tin with a removable bottom as I have never had success with a pie dish…not the pie dish’s fault. I also used a different pastry recipe but that was only from force of habit.