Monday, June 22, 2015

Shortbread ring with gooseberry filling - Mördegskrans med krusbärsfyllning (retro)

SHORTBREAD RING WITH GOOSEBERRY FILLING
Mördegskrans med krusbärsfyllning

4 servings

Shortcrust dough:
1 ¾ oz sugar
4 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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