Redcurrant Almond Tart Recipes

REDCURRANT & ALMOND TART

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.

FRESH RASPBERRY ALMOND TRAY TART

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
• Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
• Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
• In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

ALMOND TART WITH RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F /180 degrees C.
• Cream the butter well and then just stir in the sugar and ground almonds. (Don't over beat or the oil will come out of the ground almonds as it cooks.) Put a teaspoon of the mixture into 24 small patty tins, or divide between 2 by 7-inch sandwich tins. Bake until golden brown 10 to 30 minutes depending on the pans used.
• The tarts or tartlets are too soft to turn out immediately, so cool in the tins for about 5 minutes before turning out. Do not allow to set hard before removing to a wire rack or the butter will solidify and they will stick to the tins. If this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily.
• Just before serving, arrange whole raspberries on the base. Glaze with Red Currant Glaze and decorate with rosettes of Jersey cream.
• Melt the red currant jelly with the water in a small stainless steel saucepan. Stir gently, but do not whisk, or it will become cloudy. Cook it just for 1 to 2 minutes longer for the jelly to darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use.

RED CURRANT AND LEMON TARTLETS

Steps:

• On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 10 rounds with a 4-inch cutter. Fit into 3 1/2-inch round tart pans. Using scissors or a sharp paring knife, trim pastry even with edge of tart pans. Transfer to refrigerator to chill for 30 minutes.
• Preheat oven to 375 degrees. Prick pastry all over with the tines of a fork. Line pastry with parchment rounds; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns golden, 10 to 20 minutes more. Cool completely on a wire rack before filling.
• Fill half of each tart shell with lemon curd, and the other side with currant curd. Smooth the top flush with edge of tart shell.
• Pipe meringue onto tarts using a 3/8-inch star tip to completely cover. Preheat broiler. Place tarts under broiler and broil until golden brown, alternatively, you can use a hand-held propane torch.
• Place each tart on a serving plate. Serve with raspberry sauce, and garnish with a few pomegranate seeds.

CURRANT TART

Steps:

• Combine currants and Port in small bowl. Let stand 30 minutes.
• Meanwhile, Preheat oven to 400°F. Press out crust on lightly floured work surface to remove creases. Transfer to 9-inch-diameter tart pan with removable bottom. Line crust with aluminum foil. Fill foil-lined crust with dried beans or pie weights and bake 10 minutes. Remove foil and beans from crusts. Bake crust until pale golden, about 5 minutes more. Transfer to rack. Reduce oven temperature to 375°F.
• Using electric mixer, beat sugar and butter in medium bowl until combined. Beat in eggs 1 at a time. Stir in currant mixture. Spoon filling into crust. Bake until filling is golden brown, covering edges with foil if browning too quickly, about 25 minutes. Transfer to rack and cool 15 minutes. Remove tart from pan. Cut into wedges. Serve warm or at room temperature. Pass whipped cream if desired.