Berry tart

Description

Lovely, juicy, summer outdoor pie. Present a cake that not only for myself, tea is quickly baked, and so that guests can safely offer. Winter is a wonderful reminder of summer, and only during the season-be sure the oven and with currants, and cherries and other berries.

Ingredients

Butter

125 g
Flour

250 g
Sugar

50 g
Salt

0.25 tsp
Black currants

500 g
Black tea

3 Tbsp
Corn flour

4 Tbsp
Lemon juice

3 Tbsp
Chicken egg

3 piece
Water

250 ml
Sugar

135 g

Cooking

Background. Read the recipe in a magazine and was glad of the opportunity to attach frozen since the summer of cherries. Got a jar of frozen, thawed, and it was currant. Well, the back will not freeze-so it will be with currants! Prepare! Here are the ingredients for the filling. I started with her. Describe everything in detail. Pictures will be a lot, but it's all easy. By this point currants is completely unfreeze. And we brewed a strong tea and insisted 5 minutes. Tea, strain or just use a Cup with the teapot.

Half tea mixed with cornmeal.

Pour the juice from the currants, that were produced when defrosting, in a separate saucepan. I even slightly press the berries, just very slightly. Pour the remaining tea over here.

Add 150g of currants and turn all into a puree.

I skipped through the sieve of our mashed potatoes, although the recipe was not. Return puree to saucepan and mix with corn mixture. Warm over medium heat stirring, until thick.

Add the sugar, stir to dissolve it.

Add lemon juice. Turn off the heat and let cool slightly. At this time I was doing the test.

Beat eggs, then mix the mass with the remaining berries.

Here's the ingredients for the dough.

All mix, add a pinch of salt. I started with a mixer, was gomesiana hands. The dough I didn't want to become that ball was a baby. I added the rest of the eggs from the lubrication of other pies, it was quite a bit, and the dough immediately stop being naughty.

Roll out the dough, put into the form ( I have 19 to 25), covered with baking paper (I ran out, used a toothpick), make the sides (which kept falling). In a preheated 180° oven for 10 minutes.

In the dough pour the filling. Bake for another 20 minutes. The filling I found a bit too much. Pie filled to the brim, and still left. I think it depends on the juiciness of the berries.

The finished pie, as stated in the recipe, leave to cool overnight. It was difficult. Good that it was prepared late in the evening. Persuaded myself not to eat pies at night.

And this morning. Removed from the mold, sprinkle with powdered sugar and pearls. I am asking for here mint, but I didn't have. Additionally, the magazine says that you can serve it with sour cream or yogurt. We completely forgot about it, and half the pie was gone just like that. Eating yogurt is also a very-very!

With fresh tea. Mmmm... It's delicious! Believe me, and you better try.

...and more photos. Bon appetit!

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