Red Currant Tart

Here comes a dessert that uses one of my favorite summer fruits, red currant. This tart combines the fresh berries with tangy sour cream – a refreshing, not too sweet taste combination, ideal for hot summer days. I think this recipe would also work beautifully with other berries.

Red Currant Tart

Adapted from this recipe

For the crust:

200g all purpose flour

2 pinches of salt

2 tbsp confectioners sugar

100g cold butter, cut into pieces

1 egg

1 tsp lemon juice

2 tbsp cold water

 

Sift together the flour, salt and sugar. Add the butter and work it into the flour mixture until it resembles crumbs. In a separate bowl, add water, lemon juice and egg. Mix well. Add the egg mixture to the flour-butter mixture and process until everything is well blended. Gather the dough into a ball, cover it with plastic wrap and place it in the refrigerator for at least 30 minutes.

 

For the filling:

250 ml sour cream

2 eggs

4 tbsp sugar

pinch of salt

4-5 tbsp ground almonds (or other nuts)

350 – 400g red currants

 

Mix together the eggs, sour cream, sugar and salt.

Preheat the oven to 220 °C. Butter the tart pan and dust with flour. Roll out the chilled dough on a lightly floured surface. Transfer the dough to the pan and sprinkle with the ground nuts. Arrange 3/4 of the fruit in the tart pan, then pour the sour cream over the currants. Scatter the rest of the berries on top of the sour cream.

Bake for 35-40 minutes. Let cool completely before slicing.

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