Foraging season is upon us again. A fortnight ago I made a batch of wild garlic butter.
This week, the stinging nettles are just right for picking. We had a patch in a corner of our allotment that was looking lush and healthy. It’s now had a little pruning session – and is the star ingredient in a nettle loaf.
Don’t forget, if you’re going to try this recipe, take a pair of gloves and only pick the tips and first two leaves – much like tea-picking, I reckon!
The nettles make for a rustic, flavoursome and attractive loaf.
I’ve used a basic white loaf recipe; but a half & half mixture of white and wholemeal will enhance the earthy, nutty flavour of the nettles. And nettles are SO good for you
- 225g/8oz plain flour, sifted
- ½tsp salt
- 130g/4½oz butter, chilled & diced
- 1½-2tbs cold water
- 300g/10½oz mi-cuit (semi-dried) Agen prunes, stoned
- 4tbs Armagnac
- 1 large egg, lightly beaten
- 35g/1¼oz ground almonds
- 55g/2oz caster sugar
- 200ml/7fl oz crème fraîche
- icing sugar (for dusting)
- additional crème fraîche (for serving)
- Put the prunes into a bowl with the Armagnac and leave to soak for at least an hour, turning them occasionally to help them absorb the alcohol
- Put the flour and salt in a food processor or mixing bowl. Add the butter and work together to the fine breadcrumb stage
- Stir in the water with a round-bladed knife until it comes together into a ball
- Turn out onto a lightly floured work surface and kneed briefly until smooth
- Rest the pastry in a fridge for about 30 minutes before using
- Roll out the pastry and use it to line a greased, loose-bottomed flan tin (2½ cm deep, 24cm diameter)
- Prick the base all over and chill for 20 minutes
- Meanwhile, preheat the oven to 200°C/400ºF/Gas mark 6
- Blind bake the pastry case for 15 minutes then remove the blind baking gubbins and bake the case for a further 5 minutes
- Set the case aside and reduce the oven temperature to 190°C/ºF/Gas mark 5
- Drain the prunes over a bowl to reserve the remaining Armagnac
- Add the ground almonds, egg, sugar and crème fraîche to the Armagnac then beat together until smooth
- Distribute the prunes over the base of the pastry case and pour over the almond mixture
- Bake for 45 minutes or until golden brown and a skewer comes away clean
- Allow the tart to cool before dusting with a little icing sugar
- Serve with additional crème fraîche