Redcurrant Tart Recipes

REDCURRANT & ALMOND TART

Steps:

• Pulse together flour, sugar and butter in a food processor.
• Whisk together egg yolks and water, pour inn i food processor, pulse all together.
• Butter the tart pan and press dough evenly onto bottom and up sides of tart pan and prick the dough.
• Chill crust until firm, about 30 minutes.
• Strip redcurrants from stalks, wash and drain.
• Beat the egg whites until stiff then beat in the sugar and cornstarch.
• Stir in 7 tbsp ground almonds and fold redcurrants into the filling.
• Heat oven to 180C/fan 160C/gas 4.
• Bake the crust in middle of oven until center and edges are golden, for about 15 minutes.
• Scatter the crust with almonds and pour inn redcurrant filling.
• Heat oven to 150C and bake the tart in middle of oven for about 50 minutes.
• Allow to cool then dredge with icing sugar before serving.

CURRANT TARTS

Steps:

• To Make the Filling:.
• Wash the currants and drain them.
• Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
• To Make the Pastry:.
• Mix the flour and salt together.
• Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
• Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
• To Assemble & Bake:.
• Pre-heat oven to 375 degrees
• Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
• Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).