Rum Butter Tartlets Recipe

75 g/3 oz/0.5 cup currants
30 ml/2 tbsp rum
100 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
75 g/3 oz butter, diced
Cold water, to mix
15 ml/1 tbsp single (light) cream

100 g/4 oz/0.5 cup light brown sugar
1 small egg, beaten
Double (heavy) cream, to serve

Method:

Put the currants in small pan with the rum. Bring to the boil, remove from the heat and leave to soak for at least 2 hours. Mix the flour and salt in a bowl. Add 50 g/2 oz/0.25 cup of the butter and rub in with the fingertips. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface, roll out and use to line the 12 sections of a tartlet tin (patty pan).

Melt the remaining butter in a saucepan. Add the single cream and sugar. Stir in the currants and rum and the egg. Spoon into the tartlets and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 20 minutes until golden brown and set. Serve warm with double cream.