1 egg
4 oz (100 g) currants
1/2 cup (100 g) 4 oz sugar
1 tbls (15 g) 1/2 oz butter
125 ml (4 fl oz) whipping cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
4 oz (100 g) currants
1/2 cup (100 g) 4 oz sugar
1 tbls (15 g) 1/2 oz butter
125 ml (4 fl oz) whipping cream
1 level tbsp (15 ml) caster sugar (superfine granulated)
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins.
5. In a bowl, beat the egg lightly and stir in the currants and sugar.
6. Melt the butter in a saucepan and stir into the fruit mixture.
7. Spoon the mixture into the pastry cases.
8. Bake for 15 - 20 minutes, then set aside to cool before removing from the tins.
9. Whip the cream with the caster sugar in a bowl until stiff, put it into a piping bag and pipe a rosette on each tartlet.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins.
5. In a bowl, beat the egg lightly and stir in the currants and sugar.
6. Melt the butter in a saucepan and stir into the fruit mixture.
7. Spoon the mixture into the pastry cases.
8. Bake for 15 - 20 minutes, then set aside to cool before removing from the tins.
9. Whip the cream with the caster sugar in a bowl until stiff, put it into a piping bag and pipe a rosette on each tartlet.
serving amount
makes 12
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