Welcome to a recipe that tastes just like summer in every bite! This Redcurrant Tart is a beautiful dessert that perfectly balances the sweetness of a light meringue filling with the bright, tangy flavor of fresh redcurrants. All of this is held together by a rich, buttery shortcrust pastry that melts in your mouth. It's a fantastic way to celebrate the short but glorious redcurrant season, creating a treat that's as visually stunning as it is delicious. Perfect for an afternoon tea, a family gathering, or simply to brighten your day.
Redcurrant Tart
Redcurrant Tart Ingredients
- 120 g butter
- 240 g all-purpose flour (plus 20 g for the filling)
- 220 g granulated sugar
- 3 large eggs
- 450 g redcurrants
- 1 teaspoon cornstarch
- 1/3 teaspoon baking powder
- 1/2 teaspoon vanilla powder
- pinch of salt
How to Make a Redcurrant Tart
Add 100g of fine white sugar to the softened butter.
Crack the eggs into a bowl.
Sift the dry ingredients into the dough.
Prepare the dough. Soften the butter until it has the consistency of thick sour cream. Add 100g of fine white sugar (or powdered sugar) to the softened butter. You can quickly soften the butter in a microwave, or place the bowl with butter in a sink filled with warm water for 5-10 minutes.
Crack the eggs into a bowl. Separate the whites from the yolks. Place the egg whites in the refrigerator; you will need them for the tart filling. Beat the butter and sugar until creamy. Add the three egg yolks one by one, mixing the ingredients with a whisk or a spoon.
In a separate bowl, combine the all-purpose flour with the baking powder and vanilla powder. Sift the dry ingredients into the butter mixture. Mix with a spoon.
Quickly knead the dough.
Roll out the shortcrust pastry on baking paper and transfer it to the tart pan.
Whip the chilled egg whites into stiff foam, gradually adding the remaining 120g of sugar.
Quickly knead the dough. Shortcrust pastry shouldn’t be kneaded for too long; just combine the ingredients until smooth. If the dough is too soft, you can add 1-2 tablespoons of flour. Let the dough rest for about 30 minutes.
Roll out the shortcrust pastry on a piece of baking paper and transfer it to a tart pan. Press the dough into the pan, trimming any excess from the edges. Prick the dough frequently with a fork to prevent it from bubbling up during baking. This recipe uses a 30 cm (12-inch) diameter pan. Place the pan with the tart base in the refrigerator. In the meantime, prepare the filling.
Whip the chilled egg whites into a stiff foam, gradually adding the remaining 120g of sugar. You need to whip the whites and sugar until stiff peaks form – the marks from the whisk should not spread! Add one teaspoon of starch and one tablespoon of all-purpose flour (a slightly heaped one is fine) to the whipped whites.
Gently mix the filling.
Gently mix the filling; it will be thick and fluffy like marshmallow.
Add the dry berries to the filling!
Mix the meringue with the redcurrants.
Spread the filling evenly.
Remove the redcurrants from their stems. Wash the berries thoroughly, then spread them on paper towels to dry completely. It’s important to add dry berries to the filling!
Combine the meringue with the redcurrants. Take the tart base out of the refrigerator and pour in the filling.
Spread the filling evenly to create a layer of uniform thickness.
Bake for 30-35 minutes until light golden brown.
Preheat the oven to 180°C (350°F). Place the tart on the middle rack of the preheated oven. Bake for 30-35 minutes until light golden brown.
And there you have it – a gorgeous Redcurrant Tart, ready to be enjoyed! Let it cool slightly before serving, as this allows the filling to set perfectly. This tart is wonderful on its own, but a dollop of fresh cream or a scoop of vanilla ice cream can elevate it to another level of deliciousness. Store any leftovers in an airtight container in the refrigerator for up to two days. We hope you love the delightful contrast of sweet, tart, and buttery flavors in this classic summer bake. Happy baking!
0 comments