Red Currant Tart
|Plain flour||8 Ounce|
|Double cream||3 Tablespoon|
|Fresh red currants||10 Ounce|
|Castor sugar||10 Ounce|
Put 8 oz. plain flour on a board, and with a pastry cutter cut 5 oz. butter into the flour.
Add 2 egg yolks and 3 tablespoons cream; with hand, work into a soft dough that barely holds together.
Form into a ball, wrap in foil and put in the refrigerator until chilled.
Pat out the dough about 1/4 inch thick in a greased and floured baking tin with removable base.
Prick the surface with a fork to keep bubbles from rising.
Bake blind in a 300°F, Reg 2 oven for 20 to 30 minutes.
Test with a skewer.
Take out of oven and cool.
Mix thoroughly 10 oz. fresh red-currants and 10 oz. sugar.
Spread this mixture over the crust.
Beat 6 egg whites until stiff.
With a palette knife, spread the beaten egg whites over the tart.
Put in a moderate oven 350F°, Reg 4 and bake until slightly brown on top.
Serving size: Complete recipe
Calories 3548 Calories from Fat 1321
% Daily Value*
Total Fat 150 g230.4%
Saturated Fat 76.6 g383%
Trans Fat 0 g
Cholesterol 675 mg225%
Sodium 321.6 mg13.4%
Total Carbohydrates 508 g169.2%
Dietary Fiber 17.6 g70.5%
Sugars 306.2 g
Protein 43 g86.1%
Vitamin A 81.9% Vitamin C 193.7%
Calcium 20.1% Iron 25.6%
*Based on a 2000 Calorie diet