Cherry and currant tart

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 16
Servings 8
Time 20 minutes plus 2 ho

Ingredients

  • PASTRY
  • 225
    g
    flour
  • 30
    ml
    icing sugar
  • 15
    ml
    lemon rind
  • 125
    g
    unsalted butter
  • 1
    small egg
  • TART
  • 225
    g
    currants
  • 100
    g
    almonds, chopped
  • 100
    g
    glacé cherries, halved
  • 5
    ml
    mixed spice
  • 15
    ml
    butter
  • 5
    ml
    vanilla
  • 150
    g
    sugar
  • 1
    large egg
  • 10
    ml
    vinegar
 

Method

30 minutes
 
PASTRY: Place dry ingredients and butter in food processor and process until it resembles breadcrumbs. Add egg and process until it forms a ball. Wrap and rest in refrigerator for one hour. Roll out and line a 25 cm loose-bottomed tin. Chill for one hour. Mix currants, almonds, cherries and spice with butter and vanilla in a bowl. Beat sugar, egg and vinegar together and mix with currant mixture. Pour into pastry case and bake at 190 °C for 30 minutes until pastry is golden and filling set. Serve with brandy butter or ice cream.
 

Read more on: bake  |  fruit
 

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