Don't miss another issue…      Subscribe

Old-Fashioned Currant Tart

 

123

Yield

8

servings

Prep

45

min

Cook

30

min

Ready

75

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Pastry dough
½ cup butter, unsalted
¼ cup sugar
1 teaspoon vanilla extract
1 each egg yolks
*
1 ¼ cups cake flour
Pastry cream
1 cup milk
¼ cup sugar
3 each egg yolks
*
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Finishing
3 pints red currants
fresh, rinsed and stemmed
*
½ cup almonds
toasted, sliced
1 x powdered sugar
*
Glaze
1 cup currant jelly
*
2 tablespoons kirsch (cherry brandy)
*

Directions

Dough: Beat the butter and sugar with the paddle on medium speed until very soft and light.

Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes.

Stop the mixer, sift the cake flour and add to the butter mixture.

Pulse the mixer on and off to incorporate the flour.

Scrape the dough onto a piece of plastic, wrap and chill it until firm.

Pastry Cream: Combine the milk and half the sugar in a saucepan over low heat.

Whisk the yolks with the remaining sugar and sift the flour over and whisk it in.

Beat ⅓ of the boiling milk into the yolk mixture and return the remaining milk to a boil.

Beat the yolk mixture into the boiling milk and continue beating until the cream thickens and comes to a boil.

Remove from heat and stir in the vanilla.

Scrape the cream onto a clean plate, cover with plastic wrap and chill.

Roll the dough and fit it into a 10-to-11-inch tart pan.

Cut a disk of parchment paper to fit the inside of the dough and fill with dried beans.

Preheat oven to 325℉ (160℃).

Bake the tart shell about 20 minutes, until set.

Remove the paper and beans and continue baking 5 minutes more to color the pastry.

Do not over-bake.

Cool the shell in the pan.

Spread the cooled pastry cream on the cooled tart shell.

Arrange the currants on the pastry cream.

Bring the jelly and kirsch to a boil and strain.

Reduce to thicken if necessary.

Brush the glaze on the berries.

Edge the tart with the almonds and sprinkle the almonds with the confectioners' sugar.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 28947% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 15mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 0%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed