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Method:
Put the currants in small pan with the
rum. Bring to the boil, remove from the heat and leave to soak for at
least 2 hours. Mix the flour and salt in a bowl. Add 50 g/2 oz/0.25
cup of the butter and rub in with the fingertips. Mix with enough cold
water to form a firm dough. Knead gently on a lightly floured surface,
roll out and use to line the 12 sections of a tartlet tin (patty pan).
Melt the remaining butter in a saucepan. Add the single cream and
sugar. Stir in the currants and rum and the egg. Spoon into the
tartlets and bake in a preheated oven at 190°C/375°F/gas mark 5 for
about 20 minutes until golden brown and set. Serve warm with double
cream.
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