Zingy blackcurrants filled to the brim of this tart, oozing out its seductive deep red juices.
This Blackcurrant Tart is deliciously both sweet and sharp, but it seriously needs calming down. So if you choose to make it (and I really recommend that you do as blackcurrants are in season in the U.K), then please do accompany this tart with either ice-cream or freshly whipped cream, and then sit back and enjoy as you take a mouthful.
Serves 4 - 6
For the Rich Shortcrust Pastry
170g plain flour
a pinch of salt
100g unsalted butter
1 medium egg yolk
Cold water, to combine
Method for the Rich Shortcrust Pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough. Chill, wrapped for 30 minutes before using. Roll out to line a 8 - 9 inch round fluted tin.
350g fresh blackcurrants, topped and tailed
1 tablespoon cornflour
Milk and extra sugar to glaze
Preheat oven to gas mark 4.
Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour. Gently turn the blackcurrants so that they all get coated with the sugar and cornflour.
Spread the blackcurrant evenly onto the pastry. Gather up pastry and either re-roll the pastry trimming in a lattice on top of the blackcurrants; Or use a lattice pastry roller (see the last photograph).
You may also like the look of this Almond and Blackcurrant Cake.