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Elderberry Syrup Tart (Bern)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ELDERBERRY SYRUP TART (BERN)
 Categories: Tarts, Fruits, Swiss
      Yield: 1 Tart
 
MMMMM--------------------------FILLING-------------------------------
  2 1/2 dl Elderberry syrup
     25 g  Cornflour
     80 g  Ground hazelnuts

MMMMM---------------------SHORTCRUST PASTRY--------------------------
    250 g  Flour
    125 g  Butter
      1    Egg
      1 pn Salt
    1/2 dl Water

MMMMM-------------------------TO FINISH------------------------------
      1    Egg yolk

MMMMM--------------------------SERVING-------------------------------
      2 dl Whipped cream; slightly
           - sugared
 
  (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)
 
MMMMM

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