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

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

Dessert
Summer
Pie

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

For the Pastry

Method

Part of