Anyway, onto food - I bought these greengages from a farmers shop while I was in Essex last weekend. I have never had them before so was looking forward to trying them. I decided upon this recipe for Greengage and almond tart. I made the sweet shortcrust pastry from scratch and then proceeded with the filling which was simple enough. We did not eat the tart on the day, as I think frangipane style tarts and cakes are best eaten a day later, but that’s just me.
D said he didn’t mind it at all, but would have preferred the tart warm with a bit of vanilla ice-cream or whipped cream. Me, although I liked the frangipane, I found the greengage twang a tad bitter for me taste buds. Well at least I’ve tried them now. I don’t think I will be eating, or cooking with greengages in a hurry, but you might like them. Go on give them a try, while they are in season.