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Blackcurrant boats

Freezing Not suitable

ingredients

makes 8
3 oz (75 g) Plain flour
1 1/2 oz (40 g) Caster sugar
1 Egg Vanilla essence
1 1/2 oz (40 g) Butter Filling
11 oz (300 g) Can of blackcurrants
2 oz (50 g) Caster sugar
1 oz (25 g) Flaked almonds
1/4 pint (150 ml) Carton of double cream
1 tbsp Icing sugar

method

1. Preheat the oven to 425°F (220°C) Gas 7.

2. Sift flour into a bowl, make a well in the centre and add sugar, egg and a few drops of vanilla essence. Add the butter, cut into pieces, and knead to a dough. Chill for 30 minutes.

3. Roll out dough to 1/4 inch (6 mm) thick and use to line eight barquette tins. Prick and bake blind for 15-20 minutes till cooked and golden brown. Cool.

4. Drain blackcurrants and place in bowl. Sprinkle over the caster sugar and leave for 1 hour.

5. Preheat the grill. Spread flaked almonds on grill pan and toast. Whip cream till stiff with icing sugar. Spoon into piping bag.

6. Drain blackcurrants and divide between pastry boats. Pipe on cream and decorate with toasted almonds.

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