Redcurrant & Almond Tart
This exquisite redcurrant tart combines a buttery crust with a fluffy, almond-studded filling bursting with vibrant redcurrants. A delightful treat that will surely impress your taste buds!
— Constant Cookbook
Ingredients
- 240 g flour
- 2 egg yolks
- 2 tbsp cold water
- 125 g butter
- 30 g sugar
- 500 g redcurrants
- 3 egg whites
- 30 g sugar
- 1 tsp cornstarch
- 10 tbsp ground almonds
- 2 tbsp icing sugar
Instructions
- 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.
Yield
Serves 4
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