Tuesday, July 28, 2015

Redcurrant jam squares - Rutor med röd vinbärssylt

Rutor med röd vinbärssylt

Approx 30 squares

First, you need to make the redcurrant jam which is to be spread on top of the squares. You can also buy ready-made redcurrant jelly or jam that you first have stirred until smooth.


Makes good 2 3/4 cups jam

4 cups redcurrants
½ vanilla pod
1 ¾ cups sugar, especially for making jam and preserves

Rinse and trim the berries. Open the vanilla pod and scrape out the seeds. Put berries, vanilla pod and seeds in a saucepan and heat on low heat while stirring until the berries start to give away their juice. Cover with a lid and boil for about 2 minutes. Pour the berries in a fine-meshed sieve and push them through, using the back of a spoon. When ready, the berry mash should measure approx 2 1/3 cups.

Pour it back in the cleaned saucepan, add the sugar and heat while stirring. Then let the jam boil vigorously for 2 minutes, uncovered. Pour the jam in warm, well-cleaned jars, close well and store in a dark and cold place.

And now on to the squares!

Shortcrust dough:
5 oz butter or margarine
good 1/3 cup sugar
good 1 ¾ cups flour
1 tsp vanilla sugar
2 tsps baking powder
1 egg

7 oz almond paste
1 egg
good 1/3 cup of the redcurrant jam above

2/3 cup powdered sugar
3 tsps water

Heat the oven to 175C/gasmark 4.

Quickly chop together all ingredients for the shortcrust dough. Press it out in a baking paper-clad smaller roasting pan, approx 10 x 14 inches.

Grate the almond paste and lightly whisk the egg. Add the egg, little by little, to the almond paste until you have a smooth mixture. Spread this out evenly over the shortcrust. Bake in the lower part of the oven for about 20 minutes or until lightly golden brown. Take it out and spread the redcurrant jam on top. Put back in the oven and bake for a few minutes more, until the jam starts to bubble. Take it out and leave to cool completely in the pan.

Mix powdered sugar and water to a glaze and spread this evenly on top of the cake. Cut in squares.




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