SHORTBREAD RING WITH GOOSEBERRY FILLING
Mördegskrans med krusbärsfyllning
4 oz butter or margarine
1 ¼ cups flour
1 egg yolk + 1 tablespoon water
e.g. rhubarb, plums, cherries
1/3 to 2/3 cup water
sugar to taste
Stir fat and sugar until fluffy. Add egg yolk, water and flour and work to a smooth dough. Dress a lightly greased, pleated pie pan with the dough and make sure the edge is even. Heat the oven to 390F and bake until done. Let it get completely cold before filling it.
Mördegskrans med krusbärsfyllning
4 servings
Shortcrust dough:
1 ¾ oz sugar4 oz butter or margarine
1 ¼ cups flour
1 egg yolk + 1 tablespoon water
Filling:
1 lb fresh gooseberries or other fresh fruit or berries,e.g. rhubarb, plums, cherries
1/3 to 2/3 cup water
sugar to taste
Stir fat and sugar until fluffy. Add egg yolk, water and flour and work to a smooth dough. Dress a lightly greased, pleated pie pan with the dough and make sure the edge is even. Heat the oven to 390F and bake until done. Let it get completely cold before filling it.
Trim the berries for the compote and simmer until
tender in some sugar water. You might want to add a couple of gelatin sheets,
then let the compote cool. Put the filling in the cold shortcrust shell and
store cold until serving with whipped cream.
Enjoy!
Bella
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