At once sweet and piercingly tart, blackcurrants are the most lovable of summer fruits, here paired with ground almonds in a tasty tart. Fudgy inside and the blackcurrants burst and bleed their juices.
Ingredients
For the pastry
75g unsalted butter softened
75g golden caster sugar
1 egg
200g plain flour
20g ground almonds
For the filling
70g unsalted butter softened
100g golden caster sugar
100g ground almonds
1 egg
1 egg white
125g fresh or frozen blackcurrants without stalks.
icing sugar for dusting
You will need a 23cm tart tin about 3cm deep.
Method
Preheat the oven to 190C
Cream the butter with the sugar in a food processor, then beat in the egg, and add the flour and ground almonds. Bring the dough together into a ball and chill in the fridge for at least an hour.
Allow the dough to come to room temperature for a few minutes and then knead it until pliable. Thinly roll it out on a lightly floured surface and line the base and sides of the tart tin. Trim the sides, reserving the trimmings. Line with foil and baking beans and bake for 15-20 minutes, then remove the foil and beans and cook for another 5-10 minutes until starting to colour. Patch any cracks if necessary using the pastry trimmings.
Cream the butter and sugar in a food processor until light and fluffy, then add the ground almonds, the egg and egg white and mix to a smooth cream.
Transfer to the pastry case and smooth the top. Scatter the blackcurrants over evenly and bake for 45 minutes until spongy, golden and firm.
Leave to cool, then dust with icing sugar.
She recommends Crème Fraiche, I think I prefer usually Mascapone
Original recipe Annie Bell
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