Greengage pie

Serves 4 

For the compote

500g Greengages
50g castor sugar
1 lemon
50g unsalted butter

Cut the greengages in half and remove the stone then cut in half again, melt the unsalted butter in a pan and add half of the chopped greengages and cook until they start to soften, add the remaining greengages and castor sugar and a squeeze of lemon juice then remove from the heat and leave to cool.

For the pastry

90g soft butter
120g caster sugar
225g strong flour
10g baking powder
3g salt
100 ml double cream

Mix the butter and sugar on the mixer on a slow speed until just mixed, sieve the flour, baking powder and salt together and add half of the flour mix to the butter and mix until a smooth paste is formed. Scrape down the sides and add the rest of the flour and mix to a breadcrumb consistency.  Scrape down the sides of the bowl and add the double cream until a smooth dough is formed and wrap in clingfilm and store in the fridge.  Allow to rest for at least 2 hours before rolling.

TO ASSEMBLE THE PIE

Roll out the sweet pie pastry to 5ml thickness and line greased tart cases then fill the moulds with the greengage compote and cover with a sweet pie lid.

Bake at 180ºc for 12-15 minutes until golden in colour, leave the pies to cool for a few minutes and turn out and serve with a generous scoop of clotted cream.