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- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
I got this recipe from a friend in Germany. It's a delicious way to use red currants when in season from July.
331 people made this
- 200g plain flour
- 1 teaspoon baking powder
- 125g butter, softened
- 100g caster sugar
- 2 egg yolks
- 1 1/2 teaspoons grated lemon zest
- Red currant filling
- 2 egg whites
- 100g caster sugar
- 2 teaspoons cornflour
- 250g redcurrants
MethodPrep:25min ›Cook:35min ›Extra time:30min › Ready in:1hr30min
- To make pastry: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
- Preheat oven to 170 C / Gas mark 3. Roll out dough and put into a springform tin. Bake in oven for 25 minutes, or until golden yellow.
- To make redcurrant filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornflour; beat for 5 minutes. Fold redcurrants into mixture and pour into tin over the partially baked pastry.
- Bake in oven for 10 minutes, or until top is lightly browned.
Reviews & ratingsAverage global rating:(76)
Reviews in English (52)
This is a great way to use red currants. Really tasty. My wife didn't like the seeds either but that didn't bother me. I found it needed about 20 minutes to brown the topping.-25 Feb 2012
I didn't have a springform tin so I used a fluted flan ring on a baking sheet. This worked really well. I did find it took a bit longer than 25 minutes for the topping to turn golden yellow though. It was delicious - the slight tartness of the berries goes well with the sweetness of the meringue mixture. I will certainly make it again.-24 Jul 2010
Fabulous. Very easy to make. Looks great when finished; and tastes wonderful. I had so many redcurrants I now wish I'd made two tarts! Still, there is always tomorrow, as I don't think this one will last very long. I agree with other comments, the second bake took longer than 10 minutes. In my oven it took 35.-14 Jul 2012
Red Currant Frangipane Tart
The first time that I went to Yellowstone National Park I wore my Easter finest. I cobbled together a suit of four-year-old girl armor: a pink ruffle-rimmed umbrella and my white straw church hat. I thought it best to face scorching water spewing from a gash in the earth with what little women learn to rely on for their most important moments: pastels. I suppose it goes without saying that a geyser eruption was less like running through a sprinkler than I had imagined. I was relieved.
As is often the case with me, I returned home having committed a tiny crime. Defying posted warnings, I may have pocketed a piece of petrified wood. It looked so much like bone. The eerie beauty of trees becoming increasingly human as they age was completely lost on me. My little old-as-the-earth piece of wood was the star of my Tupperware rock collection.
I’ve made my way through life with little collections. I was never ambitious in my accumulation, never one to build an army of Beanie Babies. I looked forward each year to the tin of tiny plastic angels that came and went with the Christmas decorations. Even then I wallowed in their uselessness, the relief that came with something that seemed to exist only for my idle enjoyment. This led me to boxes of unused erasers and a set of miniature teacups. And, and, and—tribes of trinkets remembered only after death or finally getting fed-up with a shitty landlord forces their removal and the inevitable untangling of the intricacy of spending time in one place.
Lately, I’ve been collecting currants in every color and letting them get soft on the kitchen table just so I can look at them longer. They’re strangely bodily, glowing as if lit from inside. Sometimes I could swear that I see them exhale. At the last possible moment, I make something of them.
Red Currant Frangipane Tart
- your favorite single crust pie crust recipe
- 1/2 cup almond meal
- 1/4 cup granulated sugar
- 1 egg
- 3 tablespoons butter, softened
- 1/4 t almond extract
- 8 oz red currants, washed and stems removed
- 1/2 cup granulated sugar
- 1 T cornstarch
- 1 T elderflower liqueur
- Follow instructions for rolling out your favorite single-crust pie crust recipe and press it into an 8 inch tart pan, trimming the edges. Refrigerate the crust as you complete the remaining steps.
- Combine almond meal, 1/4 cup granulated sugar, egg, butter, and almond extract in a food processor and mix until smooth. You made frangipane! Set aside.
- In a medium bowl combine the red currants, 1/2 cup granulated sugar, 1 T cornstarch, and 1 T elderflower liqueur. Toss to combine, smashing a few currants as you go to get a little additional liquid in the mixture.
- Spread the frangipane into the tart crust into an even layer then sprinkle the redcurrant mixture over the top in another even layer.
- Bake at 375 until the edges of the filling begin to brown and the center is set, about 40 minutes.
- If you’re in need of a favorite gluten-free pie crust, I use the one in this recipe.
- Regarding the necessity of a food processor here: all I have is one of the much maligned mini-choppers, which my mom got me at a yard sale for $1. In other words, as long as you’re starting with almond meal, this recipe will succeed without a proper food processor.
- I might play with reducing the amount of sugar in the currant topping, but as it is there’s enough to make a crispy, sugary crust in some places, which is as wonderful as it sounds.
- Don’t fear the frangipane.
Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.
- SWEET WHOLEMEAL PASTRY
- 150 g Doves Farm Organic Fine Plain Wholemeal Flour
- 75 g butter, softened
- 2 tsp orange rind, grated
- 75 g caster sugar
- 2 egg yolks
- 2 tsp orange liquor or juice
- butter, for dish
- flour, for dusting
- REDCURRANT FILLING
- 300 g redcurrants
- 3 tbsp tapioca flour
- 150 g caster sugar
- 2 tbsp orange juice
- Pre-heat the oven.
- Rub some butter around the inside of a 23cm/9&rdquo tart or flan dish.
- Put the flour and butter into a large bowl and using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
- Finely grate the orange rind into the bowl, add the sugar and stir to combine.
- Add the egg yolks and orange liquor or juice and stir well.
- Using your hands gather together a smooth ball of pastry dough.
- Cover the dough and leave it to stand for 15 minutes.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2&rdquo larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
- Prick the pastry all over with a fork.
- Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
- Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
- Bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.
- Put the redcurrants into a mixing bowl, add the tapioca flour and stir to combine.
- Put the sugar and orange juice into a saucepan over a gentle heat.
- Shake the pan occasionally as the sugar starts to melt.
- As soon as the sugar has melted remove the pan from the heat.
- Add the redcurrants to the saucepan and stir until everything is combined.
- Tip the redcurrants into the pastry case.
- Bake for 20&ndash25 minutes.
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1oz (25g/1/8 cup) castor sugar
1 beaten egg (use about half)
1 1/2oz (40g/scant 1/4 cup) castor sugar
1 1/2oz (40g/generous 1/4 cup) flour
1/2 teaspoon baking powder
3-4 tablespoons (3-4 American tablespoons + 3-4 teaspoons) Raspberry Jam (see recipe)
1 x 7 inch (18cm) flan ring
Make the shortcrust pastry in the usual way. Cover, leave to rest for 15 minutes in the refrigerator. Line the flan ring.
Spread a thin layer of raspberry jam in the base of the flan. Cream the butter, add the castor sugar and beat until white and creamy, add the beaten egg, and then stir in the flour, ground almonds and baking powder. Spread this mixture carefully over the jam and smooth the top. Cut the remaining pastry into thin strips and arrange in a lattice pattern over the top of the flan. Egg wash carefully and bake in a moderate oven 180-190°C / 350-375°F / Gas Mark 4-5 for approx. 40 minutes. Sprinkle with icing sugar and serve warm or cold with a bowl of softly whipped cream.
Note: This tart is also delicious if the raspberry jam is replaced by a thick apple purée or apricot jam.
* If you would like to decorate the tart with a pastry lattice, use 62g (2 1/2oz/generous 1/2 stick) butter and 125g (4 1/2oz/generous 1 cup) flour.
Off the Menu: featuring Fresh Redcurrant Tart with Shortbread Crust
Redcurrants ripen from mid to late summer. The diplomatickitchen briefly sets aside the menu of recipes for Mixing Dinner and Business to accommodate the redcurrant’s brief seasonal schedule and present this recipe for them while the fruit is in the markets.
There are repetitive kitchen activities which many cooks enjoy for their sameness. Their minds wander and think of other things as their hands perform, over and again, some familiar action. Shelling peas, for instance, is a mechanical task equally compatible with solitary rumination and a companionable hour with a fellow sheller …and so is seeding currants–which is the first step toward baking this tart of pretty fresh fruit which, like the Last Rose of Summer, will not remain when the summer’s gone.
Fresh Redcurrant Tart with Shortbread Crust (for a 12-inch tart)
Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos.
Ingredients for the Shortbread Crust: Measurements are given in metric units and the closest American equivalent measures.
- 220 grams of unbleached White Flour (1 and 1/2 cups, plus 1/8 cup) and some flour for the pastry board
- 110 grams of cold Butter, cut into pieces (8 Tablespoons)
- 50 grams of Powdered Sugar (1/2 cup)
- 1 Egg Yolk, beaten (The unused egg white may be frozen and used later for making meringues or meringue toppings 1 egg white equals about 38 grams.)
- a pinch of Salt
- Optional: about 1 cup of Heavy Cream, lightly sweetened and whipped… Or, if the cream is very thick, there’s no need to whip it. Place a spoonful beside each slice of tart. The cream in the photos is slightly sweetened and unwhipped.
Ingredients for the Tart Filling: Measurements are given in metric units and the closest American equivalent measures.
- 500 grams of fresh Redcurrants (1 pound)
- 150 grams of Ground Almonds (1 and 3/4 cups)
- 3 Eggs
- 100 grams of Powdered Sugar (1 cup)
- 200 milliliters of Heavy Cream (3/4 cup, plus 1/8 cup)
- 3 Tablespoons of thin-sliced Almonds, toasted in a dry pan over low heat or in a 375 F oven
- a straight-sided Tart Pan: The one used for the photographed tart measures 12-inches across the top, 11-inches across the base and is 1-inch deep.
- a Mixer, standing or hand
- a Food Processor is optional and useful for mixing together the shortbread crust
- a Pastry Board and Rolling Pin
- a Spatula
- a straight-sided Shot Glass or any small, straight-sided glass to use to roll over the pastry and smooth its surface once it is pressed into the tart pan
- a piece of Parchment Paper and either Beans, Pie Weights, or a slightly smaller Tart Pan to weigh down the pastry while it blind bakes (i.e., bakes without a filling)
- a large Mixing Bowl
A Note: Ingredients, Equipment and Recipe for the Last Touch: Shortbread Pastry Flowers with Redcurrant Centers are printed below at the end of the tart recipe.
I. Making the Shortbread Crust
1. Put the flour, bits of cold butter and powdered sugar in the bowl of the processor and mix them together so that the butter is cut into the flour and sugar. The mixture will have a ‘meal-ey’ texture.
2. Turn the processor back on and pour the egg yolk through the tube. Process until the mixture starts to come together and forms a big ball with small clumps of dough around it.
3. Turn the dough out and bring it all together into one ball. The dough will be very smooth and soft. Wrap it in plastic or waxed paper and chill it for about 30 minutes, or just until it firms a bit. (If the dough is refrigerated for a long period it will become hard and will require some time at room temperature to soften before it can be rolled out.)
4. Preheat the oven to 350 F. Flour the pastry board and roll the dough into a circle large enough to cover the bottom and sides of the tart pan. The shortbread crust is crumbly and cannot be transferred to the pan in one piece like a pie crust. Cut the dough in sections and transfer them to the pan with a spatula. Place them around over the base and the sides.
5. With your fingers, press and patch them together, moulding the separate pieces together to form a shell. Smooth and even the shell by rolling a small glass (or other cylindrical object) over the surfaces. (A straight-sided shot glass works well.)…Roll the glass over the sides of the pastry and lightly around the rim. Use a small knife to trim the edges of the rim. (Save the leftover bits of shortbread pastry if you are making some Shortbread Flowers to decorate the tart.):
6. Prick the bottom of the pastry here and there with the tines of a fork. Place a sheet of Parchment over the crust and fill it with beans or pie weights or place a slightly smaller tart tin on top of the paper inside the larger tin of pastry. (The parchment in the smaller tin is only there to prevent glare in the photo.):
7. Bake shortbread shell for 12 minutes. (You may want to make the Shortbread Flowers while the shell is in the oven. The recipe for them is below at the end of the tart recipe.)
8. Remove the shell from the oven and lift out the paper along with the beans, weights or tart tin. If some pieces of the crust cling to the paper, sliver them off with a spatula, replace them on the crust and press them down lightly:
II. Putting the Tart Together and Baking it: The tart bakes in an oven heated to 350 F. The oven is already preheated to this temperature for blind baking the crust and baking the optional Shortbread Flowers.
1. Sprinkle 2 Tablespoons of the ground almonds over the bottom of the crust:
2. Beat the eggs and sugar together until they are thick and white-ish yellow in color. Beat in the remaining ground almonds and then, beat in the cream.
3. Spread the currants (minus the ones used to make the Shortbread Flowers) and their juice inside the pastry shell:
…Pour the batter over them:
….and sprinkle the thin-sliced toasted almonds over the batter.
4. Bake the tart for 25 – 30 minutes, or until the top is golden brown:
…Let the tart sit for 20 minutes. It is good served warm…or cooled. A spoonful of slightly sweetened whipped or very thick unwhipped cream goes well with this tart, and the Shortbread Flowers make a pretty optional decoration.
III. Last Touch: Shortbread Flowers with Redcurrant Centers
- the leftover bits of Shortbread Crust Dough
- 1 Egg Yolk, beaten
- a seeded Redcurrant for each ‘flower’ cut from the dough
- a Pastry Board and Rolling Pin
- a small Baking Sheet
- a piece of Parchment Paper to place on the baking sheet
- a Flower Cookie Cutter or any other shape you like and of whatever size you like–either to make flowers to decorate the uncut tart or to serve alongside slices of it
- a Pastry Brush
1. Preheat the oven to 350 F. (If the tart shell is baking while you make the shortbread flowers, the oven is already set to this temperature.)
2. Collect the leftover pieces of pastry into a ball, roll them out and cut flowers or whatever shape you like with a cookie cutter.
3. Place the flowers on the parchment-lined baking sheet, brush them with beaten egg, place a currant in the center of each one and bake them for about 8 minutes, or until they are golden. (They may bake along with tart shell if it is still in the oven.)
4. Transfer them to a rack to cool.
5. Bigger and smaller flowers may be used to decorate the uncut tart:
Or…small ones may be placed on the dessert plates:
A Note: Fresh Redcurrant Tart with Shortbread Crust is part of the Occasional Menu: Helga’s Cake and Coffee Party.
Acknowledgements: The dk version of Fresh Redcurrant Tart with Shortbread Crust draws upon and revises a shortcrust recipe from the food blog deliciousdays, and adapts a filling from a recipe for Tarte Groseilles et Amande from another food blog Les délices d’Hélène. Also,…thanks to Naomi Laeuchli for whiling away the evening hours with her mother, talking of many things and seeding little redcurrants to make a tart.
© Elizabeth Laeuchli, the diplomatickitchen, 2011-2012
Redcurrant Crumb Bars
You might have noticed that I have been obsessed with red, black and white currants lately. I can’t help myself but I love the taste of these tiny berries.
Guys, if you ever end up with a ton of redcurrants (like I did) make these red currant crumb bars. You will love them. It’s the combination of sweet and tangy that makes them extra delicious and your guests will ask for more.
Actually, you can add them to various homemade desserts or use them instead of other berries.
By the way, blackcurrants are the most flavorful and perfect in baking or making homemade ice cream. This summer I used them to make this Blackcurrant Ice Cream. It’s one of the best ice cream flavors I have tasted! It’s sweet and tangy at the same time which makes it super refreshing.
White currants are the sweetest of all 3 kinds hence the most favorite ones among currant lovers. I love making easy no bake desserts with them such as this Chocolate Pudding Dessert.
If you don’t mind doing some baking in summer, give these redcurrant crumb bars a go! They are totally worth it! My family loves them. You can easily use other berries instead. Those of you who have redcurrant bushes and no idea how to use them, try making redcurrant jelly. You won’t be disappointed.
Redcurrant crumb bars recipe breakdown:
Divide the process into 3 simple steps:
Start off with the crumble topping. Get a large bowl and mix all the ingredients together first. Then, using your hands start rubbing everything together until it looks like crumbs. Set aside.
Second step is de-stemming redcurrants. This will take a while but it’s worth it. Once done, make the crust.
For the crust beat butter until creamy. Then add sugar, egg and sour cream. Add them one by one and mix well after every addition. Finally sift in flour that has been mixed with baking soda and mixed spices.
Give it a got mix and pour into a cake pan/sheet pan. This pan’s size should be about 13 inch (33吓 cm).
- Preheat the oven to 375 degrees.
- Line the tart crust with parchment paper and fill the tart crust with baking beans. Bake the pie crust ‘blind’ for 15 minutes then remove the beans and paper. Return to the oven and bake until golden, another 20 - 25 minutes or so. Set on a rack to cool.
- Meanwhile, in a bowl, pour boiling water over the peaches -- this will ease the removal of the skin. Let them sit for 1 minute then using a fork peel off the skin. The skin should split where the fork goes in making it easy to pull off. Cut the peaches in half and remove the pits, then slice them into thin wedges.
- In a bowl gently toss together the peach wedges, redcurrants and sugar. Put into the fridge to chill.
- Just before you want to serve your tart, using a slotted spoon, fill the tart crust with the chilled fruit. For a less rustic look, you can also arrange the wedges in a pattern. Reserve any leftover juices in a bowl to spoon over the tart as you serve. Decorate with a few shredded mint leaves and serve.
If you are tired, buy frozen pastry at the store. The filling for this tart is also delicious on its own as a summer salad.
Registered Dietitian Approved
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.
Roll out just over half the pastry thinly on a lightly floured surface to a circle at least 1.5cm wider than the size or your pie plate or tin. Carefully ease it into the tin and trim the edges. Lightly beat the egg with 1tbsp water and brush a little over the pastry. Chill.
Preheat the oven to 200C/400C/gas Mark 6. Rinse the currants and dry gently on kitchen paper. With a fork gently ease the currants off their sprigs into a bowl. Stir the sugar and cornflour together with 1tsp orange zest, then stir this into the fruit. Pile the fruit into the pastry case.
Roll out the rest of the pastry to a circle large enough to cover the pie. Put a pie funnel in the centre if you wish and dampen the pastry edges with water. Place the lid on top, seal the edges and trim off any excess.
Neaten or flute the edges and use any trimmings to make a few leaves for the top. Glaze with the rest of the egg white and bake in the upper part of the oven for about 30 minutes until golden and crisp.
Remove the pie from the oven and sprinkle with a little more sugar. Serve with the whipped cream flavoured with vanilla and remaining orange zest.
About The Author
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Redcurrant and raspberry crostata
This recipe for redcurrant and raspberry crostata is an easy pud to make to please a crowd and it looks fantastic too. Plus, it's under 300 calories per serving. Taste the redcurrants for sweetness, and sprinkle over more or less icing sugar, depending on how tart they are.
Published: August 6, 2015 at 4:00 pm
- plain flour 300g
- golden caster sugar 75g
- baking powder 1 tsp
- butter 75g soft
- eggs 3
- vanilla extract ½ tsp
- lemon 1, zested and juiced
- raspberries 300g
- icing sugar 2-3 tbsp, plus more for dusting
- ground almonds 1 tbsp
- redcurrants 1 small punnet, redcurrants pulled off the stalks
Put the flour, sugar, baking powder, butter, eggs, vanilla, lemon zest and a pinch of salt into a stand mixer and beat everything until it comes together to make a dough – it should be quite sticky. Remove 1/3 of the dough, wrap it in clingfilm and set it aside. Press the rest of the dough into a lined shallow, loose-based 22cm cake tin, making a thick base and pressing it 1cm up the sides as evenly as you can. Chill the base and wrapped dough.
It took us some time to make this mushroom tart, but in the end, we’ve nailed it. And it is definitely worth the effort! That’s because we’ve made our own crust and added two mushroom mixtures on top. If you’re really hungry, add some roast potatoes alongside the tart. To spice things up, serve everything with a sweet and sour redcurrant sauce.