Raisin tart

Recipe from: 9/14/1995 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • SHORTCRUST
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 125
    g
    frozen butter, cubed
  • 2
    extra-large eggs
  • 15
    ml
    cold water
  • 5
    ml
    lemon juice
  • FILLING
  • 250
    ml
    sugar
  • 80
    ml
    cake flour
  • 250
    ml
    seedless raisins
  • 1
    lemon (the juice)
  • 250
    ml
    boiling water
  • pinch nutmeg
  • pinch salt
  • 2
    egg yolks
  • 5
    ml
    butter
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray a 23 cm tart dish with non-stick spray. Mix the cake flour and salt together in a food processor. Add the butter and process until the mixture resembles breadcrumbs. Mix the remaining ingredients and add a little at a time to the mixture in the processor until the dough forms a ball. Remove the dough from the processor, compress the ball and wrap in clingwrap. Chill for about 1 hour. Halve the ball and line a tart dish with one half. Chill the other half. Mix the sugar and cake flour for the filling together. Add the raisins, lemon juice and boiling water and mix well. Heat while stirring continually until the mixture thickens and is cooked. Cool slightly. Add the remaining ingredients and pour into the tart crust. Grate the chilled dough over the tart and bake for 25 to 30 minutes or until the top crust browns. Cool and serve with cream or ice cream. Makes a medium tart.
 

Read more on: bake  |  fruit
 

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