Name: Fresh Raspberry and Redcurrant Tart
Ingredients: redcurrant jelly to glaze; 1 egg yolk and a little cold water to bind; ½ lb fresh redcurrants (225 g); 2 oz lard (50 g); 1 tablespoon icing sugar; 4 oz butter or margarine (110 g); 8 oz plain flour (225 g); ¾ fresh raspberries (350 g); pinch of salt

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

During the summer I am always making these glossy, succulent tarts with fresh summer fruit. They are quick and easy to make and always look beautiful. Every crumb is eaten up with great enthusiasm.

Ingredients

For the Pastry

8 oz plain flour (225 g)
1 tablespoon icing sugar

Method

Make the pastry by rubbing together the flour, icing sugar, salt and the fat with your fingertips until it is like breadcrumbs. Mix in the egg yolk and a little cold water with a knife until the mixture just sticks together. Gather into a ball and cool in the fridge for half an hour or more. Heat the oven to Gas 6 (400°F/200°C). Butter a shallow 9

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Ingredients

For the Pastry

Method

Part of