Monday, 26 July 2010

Border Tart

Café in Berwick

A Northumberland recipe from the St John's Cook Book

4 oz raw shortcrust pastry
2 oz margarine
2 oz caster sugar
1 egg
7 oz currants or sultanas
1 oz ground almonds

Cream the margarine and sugar. Add egg, then currants and almonds.

Line 7in flan ring with the pastry, fill with the mixture and cook for 20-25 minutes.

Ice with water icing if desired.

I think I'd cook the pastry first...

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