Elderberry syrup

 
                        ELDERBERRY SYRUP TART (BERN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    2 1/2   dl           Elderberry syrup
   25       g            Cornflour
   80       g            Ground hazelnuts
                         -----SHORTCRUST PASTRY-----
  250       g            Flour
  125       g            Butter
    1                    Egg
    1       pn           Salt
      1/2   dl           Water
                         -----TO FINISH-----
    1                    Egg yolk
                         -----SERVING-----
    2       dl           Whipped cream -- slightly
                         - sugared
 
   (Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
   200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ 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)
  
 
 
                    - - - - - - - - - - - - - - - - - -