Pies and Tarts Dessert Recipes - Rum Butter Tartlets Recipe

Ingredients

• 75 g/3 oz/1/2 cup currants

• 30 ml/2 tbsp rum

• 100 g/4 oz/1 cup plain (all-purpose) flour

• A pinch of salt

• 75 g/3 oz/1/3 cup butter, diced

• Cold water, to mix

• 15 ml/1 tbsp single (light) cream

• 100 g/4 oz/1/2 cup light brown sugar

• 1 small egg, beaten

• Double (heavy) cream, to serve

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Method:

1. Put the currants in small pan with the rum. Bring to the boil, remove from the heat and leave to soak for at least 2 hours. Mix the flour and salt in a bowl.

2. Add 50 g/2 oz/1/4 cup of the butter and rub in with the fingertips. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface, roll out and use to line the 12 sections of a tartlet tin (patty pan).

3. Melt the remaining butter in a saucepan. Add the single cream and sugar. Stir in the currants and rum and the egg.

4. Spoon into the tartlets and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 20 minutes until golden brown and set. Serve warm with double cream.