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Rum & Butter TartsThese are the best tarts, my favourite. Easy to make and wonderful tasting. I use dark rum for a little added flavour.

 

serves totaltime preptime cookingtime
14 tarts 35 minutes 15 minutes 20 minutes

 

{tab Ingredients}

  • 125 grams Shortcrust Pastry
  • 75 grams Currants
  • 25 grams Butter
  • 88 grams Soft Brown Sugar
  • 1 tablespoon Single Cream
  • Rum
  • 1 medium Egg Yolk

{tab Instructions}

  1. Cover the currants with boiling water and leave them to stand until they are plump, about 10 minutes, drain thoroughly.
  2. Roll out the pastry and use to line 14 patty tins about 6.3 cm long.
  3. Use a plain or fluted pastry cutter.
  4. Melt the butter in a small pan, remove from the heat and stir in the sugar, cream and rum to taste.
  5. Add the currants and stir in the beaten egg yolk.
  6. Using a teaspoon, divide the currant mixture evenly between the small tarts.
  7. Do not let the filling come more than three quarters up the pastry.
  8. Bake just above the centre of an oven pre-heated to 190˚C for about 20 minutes or until the pastry is crisp and the filling golden.

{/tabs}

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