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
A Recipe for
Elderberry Syrup Tart (Bern)
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This Recipe for Elderberry Syrup Tart (Bern) is one of thousands in the Recipes-to-go Fruit Cookbook.
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This is a recipe for Elderberry Syrup Tart (Bern) from the recipe cookbook of Recipes-to-go (Fruit)
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Since Eve ate the apple, much depends on dinner. |
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
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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)
Serves: 1
Elderberry Syrup Tart (Bern) Recipe brought to you by Recipes To-Go