250 g shortcrust pastry, thawed
250 g redcurrants, topped and tailed
2 tbsp sugar
300 ml water
2 tsp arrowroot
250 g frozen raspberries
250 g redcurrants, topped and tailed
2 tbsp sugar
300 ml water
2 tsp arrowroot
250 g frozen raspberries
To serve
3 tbsp redcurrant jelly
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Roll out the pastry and use to line a 23 cm fluted flan ring. Bake blind in the oven for 20 minutes. Cool.
3. Place the redcurrants in a pan. Add the sugar and water and cook gently for 10 minutes until just tender.
4. Dissolve the arrowroot in a little water and stir into the redcurrants. Mix in the raspberries and spoon into the flan case.
5. To freeze, open freeze, then remove the flan ring and wrap in foil. Seal, label and return to the freezer.
6. To serve, unwrap and thaw at room temperature for about 2 hours. Warm the redcurrant jelly and brush over the fruit. Serve with cream.
2. Roll out the pastry and use to line a 23 cm fluted flan ring. Bake blind in the oven for 20 minutes. Cool.
3. Place the redcurrants in a pan. Add the sugar and water and cook gently for 10 minutes until just tender.
4. Dissolve the arrowroot in a little water and stir into the redcurrants. Mix in the raspberries and spoon into the flan case.
5. To freeze, open freeze, then remove the flan ring and wrap in foil. Seal, label and return to the freezer.
6. To serve, unwrap and thaw at room temperature for about 2 hours. Warm the redcurrant jelly and brush over the fruit. Serve with cream.
serving amount
serves: 6
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