Shortbread Blackcurrant Tartlets

Shortbread Blackcurrant Tartlets

120g plain flour

50g caster sugar

50g cornflour

125g unsalted butter

Blackcurrant jam (see ANTA cookbook page 153)

Blackcurrants for decoration 


Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar. Bring together with your hands.

Place a good spoonful of dough into the tartlet case and using your fingertips cover the base of the hole and push the dough up the side of the individual tin. Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans, put in the fridge for about 30 minutes. 

Preheat the oven to 170C / gas 3.

Bake blind for about 15 minutes. If the shortbread has puffed up, prick with a fork. Remove the beans and paper, return to the oven and bake for a further 10 minutes until a light golden colour.  

Place a good dollop of blackberry jam in each tart and return to the oven for about 5 minutes.

Carefully remove the tarts from the tin. Decorate with fresh blackcurrants and glaze by brush the fruit with a little more melted jam.

Serve on an ANTA serving plate.

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