Elderberry Syrup Tart Bern
Ingredients| FILLING 2 1/2 deciliter elderberry syrup 25 g cornflour 80 g ground hazelnuts SHORTCRUST PASTRY 250 g flour 125 g butter 1 egg 1 pinch salt 1/2 deciliter water TO FINISH 1 egg yolk SERVING 2 deciliter whipped cream, slightly sugared |
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(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
Make the shortcrust pastry. Line a flan tin with half the pastry and
prick the base with a fork.
Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.
Sprinkle the ground hazelnuts on top of the pastry base and then pour
in the cooled thickened syrup.
Cover with the rest of the pastry and use the egg yolk to seal the
edges thoroughly and to brush over.
Bake for 50 minutes at 180 oC.
Serve warm with the sweetened whipped cream.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
Servings:
1
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