I’ve been indulging my sweet tooth once again with this gorgeous blackcurrant tart, recipe courtesy of The Hairy Bikers. I was surprised how easy it was to do! The pastry is pretty simple, pop that in the fridge then top on some yummy berries.
I’ve been using my own crop of blackcurrants from the garden.
– 200g plain flour
-1tbsp caster sugar
– 125g cold butter, cubed
-1 medium egg
-350g fresh blackcurrants
-100g caster sugar
-200ml creme fraiche
-12 small mint leaves
To make the pastry:
Put the flour, sugar and butter in a food processor (or crumb by hand as I did) until the mixture resembles breadcrumbs. Once it has the right texture, add the egg until the mixture comes together in a ball, remove and shape in to a slightly flattened ball.
While your pastry is chilling, put the oven on at 200C, or 180 for a fan oven.
Roll your pastry out on a floured surface to the size of your tin, about 25cm in diameter and a little bit thicker than a £1 coin. Line the pie plate, crimp the edges and chill in the fridge for 30 mins.
For the tart:
Toss 3/4 of the blackcurrants in the cornflour and all but a tablespoon of the sugar. Scatter over the centre of the pastry then top with the remaining blackcurrants. Sprinkle both the pastry and the blackcurrants with the remaining sugar. Bake for 25-30 mins or until the blackcurrants are softened and the pastry is cooked and lightly brown.
Remove the tart from the oven and leave to stand for 10 mins. Top with creme fraiche and scatter the mint leaves, serve and enjoy!