Redcurrant Almond Tart Recipes
REDCURRANT & ALMOND TART
This tart is filled with summer flavors and is so much easier than it looks.
Provided by ranya1970
Time 2h
Yield Serves 4
Number Of Ingredients 11
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.
REDCURRANT TART
A summertime favourite from my mum's Czech recipe book. This tart has a cake has a rich sweet pastry base that contrasts with the acid berries and the sweet meringue topping. The pastry is quite hard work, but the result is worth the effort!
Provided by robochoc
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-cook two of the egg yolks in boiling water and allow to cool.
- Work the flour, margarine, sugar, pre-boiled yolks and remaining three yolks into a thick pastry mass.
- Turn into a greased, floured flan tin and bake slowly, 160C / fan140C / gas 3, for 45 to 60 minutes. Allow to cool fully
- Fill the cooled base with the red currants.
- Beat the egg whites into a stiff foam and gently fold in the sugar. Spread the meringue mix over the red currants and bake at 200C / fan 180C / gas 6 until the peaks are browned. Then serve.
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ALMOND REDCURRANT CAKE - EVERYDAY HEALTHY RECIPES
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- To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, half the sugar, pinch of salt and stir well using a whisk. Add the butter, sour cream, egg, almond extract and stir to combine until the mixture becomes crumbly. Continue mixing the ingredients with your hands until they form a sticky dough ball. Cover with cling film (in the same bowl) and refrigerate for 1 hour.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Divide the dough into 2 parts (2/3 and 1/3). Place the small dough in the freezer (it'll be easier to work with). Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into the pan. Press down to ensure it covers the bottom of the pan evenly.
- In a large bowl combine the redcurrants, remaining sugar and 2 tablespoons of ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough spreading evenly. Grate or shred the smaller dough over the fruit, sprinkle with the almond flakes and bake for 50 minutes. Remove from the oven, let cool a little and enjoy!
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- Pre-heat the oven. Rub some butter around the inside of a 23cm/9” tart or flan dish. Put the flour into a mixing bowl. Chop the butter into small cubes, add them to the 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” 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.
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