Jeremy Lee's Soured Cream And Mulberry Jam Pie (Smetannik

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Title: Jeremy Lee's Soured Cream And Mulberry Jam Pie (Smetannik
Categories: Dessert
Yield: 1 Servings

For the pastry
8 oz (225 g) plain flour
8 oz (225 g) unsalted butter
Two lemons ; Zest of
For the filling
1/4 pt (150 ml) soured cream
4 oz (115 g) pecan nuts; crushed
2 Vanilla pods
1 pn Nutmeg; freshly ground
2 dr Almond extract; up to 3
2 ts (10 ml) cinnamon
2 Egg yolks
lg Jar of mulberry jam

You can find mulberry jam at most good delicatessens and supermarkets.
Tiptree Jam make jam from their own mulberries. Believe me,it is the best
mulberry jam I've ever tried and it's a completely British product. Preheat
the oven to a medium heat - 300-350 degrees F (150-180 degrees F). Mix the
flour with the butter and add the lemon zest. Divide the dough into two and
place in the refrigerator until cold. Roll out one quantity of dough on a
cold surface and line a flan case with it. Place this in the refrigerator,
together with the remaining quantity of dough, which will be used later for
the lid. Using a large bowl, combine the soured cream and the pecan nuts.
Scrape the seeds out of the vanilla pods and add them to the bowl. Add the
ground nutmeg, almond extract, cinnamon and egg yolks. Mix all the
ingredients together. Remove the pastry-lined flan case from the
refrigerator. Gently spread the jam over the entire surface of the bottom
of the flan case. Then spread the pecan and soured cream mixture on top of
this. Place the flan case to one side. Roll out the other piece of pastry
on a cold surface. Place it on top of the flan to make a lid; trim the
edges. Put the pie in the oven and bake for about 45 minutes until golden
brown and slightly puffy. You may want to whip up some double cream to
serve with this. It's great both hot and cold.
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