Ingredients
Serves 8
Pastry
Filling
Method
- Make the pastry: rub the into the , stir in the and bind with the and a little cold water if needed. Roll out and line a 20cm flan tin.
- Chill in the fridge for half an hour then bake blind for 20 minutes covering with foil for half the time.
- Put the in a saucepan with 2 tablespoons of water and a pinch of , and simmer very briefly. Sweeten to taste with .
- In a bowl, beat together the , , and (or cassis). Add a pinch of sugar to taste.
- Pour a layer of into the pastry case, then pour over the mixture.
- Return to the oven for 30 minutes until just firm in the centre. Leave to cool.
- Just before serving, strew a thin layer of (about 3 tablespoons) over the tart.
- Protect the pastry edges with a strip of foil and put under a hot grill until the sugar caramelizes.
