Rum Butter Tartlets Recipe

Rum Butter Tartlets Recipe

Ingredients: Serves 12

75 g/3 oz/0.5 cup currants
30 ml/2 tbsp rum
100 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
75 g/3 oz butter, diced
Cold water, to mix
15 ml/1 tbsp single (light) cream

100 g/4 oz/0.5 cup light brown sugar
1 small egg, beaten
Double (heavy) cream, to serve


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 190C/375F/gas mark 5 for about 20 minutes until golden brown and set. Serve warm with double cream.

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