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6–8
Medium
Published 1985
I love the sharp, refreshing flavour of blackcurrants and the intense purple juice which comes from them when they are cooked. I always feel they are doing me good! In this recipe, mixed with peaches and topped with rich, crisp and flaky pastry, they are heavenly.
To make the pastry, sift the flour, cornflour, icing sugar and salt into a bowl. Hold the frozen butter in its wrapping and coarsely grate it on to the flour mixture. Using a fork, stir the butter roughly into the flour mixture. In another bowl, whisk the egg with the cold water, and, using a knife, fold into the flour mixture a little at a time. Then gather the dough up with your hands and pre