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  Added: Mar 22, 2011  •  Visited (130)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rum And Butter Tartlets
What You Need:
  • 5 oz currants
  • ˝ teaspoon rum essence
  • 1˝ oz butter
  • 1 egg, well beaten
  • 2 oz cream or top of the milk
  • Pastry for unbaked tart cases
  • 7˝ oz soft brown sugar

  • How To Cook:
    1. Pour boiling water over the currants and allow them to stand until soft, then drain.

    2. Melt the butter, add the cream, sugar, rum essence and prepared currants.

    3. Blend in the egg, and then fill the tart cases.

    4. Bake in a moderate oven (375°F), until pastry and filling are a light golden-brown.

    This recipe is also available in:
    Cuisine » Americas » Canada
    Dish » Cookies
    Main Ingredient » Berries » Currant
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Cream

     





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