Redcurrant and Raspberry Tart

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Short crust pastry, using
  • 6 oz. flour, etc.
  • lb. redcurrants
  • ½ lb. raspberries
  • 2–3 tablesp. sugar

Method

Strip the currants from the stalks, rinse and place half of the currants in a -pt. pie–dish. Add the sugar, the hulled raspberries, then the remaining redcurrants. Line the edge of the dish with pastry. Cover with pastry, brush lightly with water and dredge well with castor sugar. Bake in a fairly hot oven (400° F., Gas 6) for about ¾ hr.