Black currant tart
Cake: 25 a dag of flour, 15 a dag of butter, 8 day of sugar, 1 egg, pinch of salt. Cover: 30 a dag of ripe black currants (can be frozen), 3-4 spoons of sugar
Prepare the shortcrust pastry with the given ingredients (we chop them with a knife on the pastry board) and put on 30 min. into the fridge, so that it stiffens. During this time, clean the currant stalks, stew them with added sugar and evaporate a little, so that the marmalade is quite thick. Wipe through the strainer. 2/3 Put the amount of dough in the springform pan, slightly lifting the edges, sprinkle generously with biscuits rubbed through a sieve. Put the currant marmalade on this layer. Roll out the remaining dough thinly and use a knurling wheel to cut narrow strips, from which to arrange a trellis on the currant mass. Bake in a preheated oven 30-35 min. at a temperature of 200 ° C. After taking it out, sprinkle the tart with powdered sugar. It can be served hot - as a dessert, and cold - as an addition to tea.
