Blackcurrant Tart Recipe
Blackcurrant Tart Recipe with Shortcrust Pastry, Blackcurrants, Sugar and Blackcurrant Jelly
INGREDIENTS
6 oz (175g) Shortcrust Pastry (for recipe click here)
1 lb (450g) Blackcurrants
3-4 oz (75g-100g) Sugar
1 Packet of Blackcurrant Jelly
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready an 8 inch (200mm) pie plate or sandwich tin. Use the pastry to line the sandwich tin, decorate the edge, prick well and bake blind.
Wash and prepare the blackcurrants and stew with the sugar and a little water until tender. Strain the blackcurrants and use the juice to dissolve the jelly, make up to 1 pint with water. Stir in the blackcurrants and leave until on the verge of setting. Pour into the pastry case, serve when cold and set with custard or cream.
Based on the Blackcurrant Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).