RedCurrant Tart

HTML tutorial

Loads of redcurrant!
Redcurrant jam – done (not sure why not posted ;))
Redcurrant Ice-Cream – done.
Sooo… time for the tart. Second attempt :)

I honestly need to admit that working with this dough was a bit more difficult than with the previous one. Especially when it came to dough rolling. Well, finger pressing method did the trick so nothing to worry about ;)

The tart itself is something I adore :)
Sour, aah :)
Refreshing, aah :)
You taste it and suddenly, somewhere at the end of your tongue you feel the taste of coconut… Niiice :)

Best served – still warm :)
If you like apple pie straight from the oven, this tart will win your hearts :) Ooopsie, stomachs ;)

Ingredients (tart form 26cm):

  • 250g plain flour
  • 150g cold butter
  • 50g icing sugar
  • pinch of salt
  • heaping Tbs sour cream 18%

Combine flour with icing sugar and salt.
Cut butter into smaller pieces. Add to flour.

Start kneading the dough.
Add cream.
Knead the dough fast until incorporated and smooth.

Form two balls, one should be smaller than the other one (70-30).
Cool in the fridge.

Butter the form and sprinkle it gently with flour.

Once the bigger dough is chilled, roll it to get not such a thin cake, several milimetres should do the trick :)
Lay the rolled dough in the form, pressing the dough gently to the bottom and the sides.

Cool in the fridge.

Coconut Mass:

  • 1/2 cup dessiccated coconut
  • 4 Tbs sugar
  • 2 Tbs plain flour
  • 4 Tbs melted butter

Combine all the ingredients.
Lay them on the cooled bottom of the tart.

Redcurrant Mass:

  • 500g redcurrant
  • 5 Tbs sugar

Clean redcurrant and get rid of the green parts.
Combine fruit with sugar.
Lay it on the Coconut Mass.

Roll the rest of the cooled dough.
Cut stripes and place them on the top of the tart.

Bake at 190°C for about 50 minutes.
(You can lower the temperature to 180°C during last 10 minutes of baking :))

Well, I shouldn’t be saying it but… eat when it’s still warm! :))


Found on Kwestia Smaku.

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