Currant Tarts
Indulge in the perfect balance of tart and sweet with these delightful Currant Tarts, a classic treat that highlights the vibrant flavor of fresh or frozen red currants. Featuring a buttery, crumbly pastry base made from scratch, these individual tarts are filled with a luscious, ruby-red currant filling that’s lightly sweetened and thickened to the perfect consistency. With just the right hint of tanginess, they make an elegant dessert or an irresistible teatime treat. Dust them with powdered sugar for a touch of elegance, and serve them warm or at room temperature to impress your guests. Ready in under an hour, these homemade currant tarts are a simple yet sophisticated way to showcase this seasonal berry. Perfect for dessert lovers and fruit tart enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 30 ml Cold water
- 200 grams Red currants (fresh or frozen)
- 75 grams Caster sugar
- 10 grams Cornstarch
- 15 grams Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and cold water to the bowl. Mix gently with a fork or your hands until a dough forms. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm.
Preheat your oven to 180°C (350°F). Grease a 6-hole tart tin or line it with tart cases.
Roll out the chilled dough on a lightly floured surface to a thickness of about 3-4 mm. Use a round cutter to cut circles slightly larger than the tart tin holes, then press them gently into the tin. Trim any excess pastry from the edges.
Prick each pastry base lightly with a fork to prevent puffing. Place the tin in the fridge to chill for 10 minutes.
In a medium saucepan, combine the red currants, caster sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the currants break down, about 5-7 minutes. Remove from heat and let the filling cool slightly.
Spoon the cooled currant filling evenly into the prepared tart shells, filling them just below the edges.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and the filling is bubbly.
Remove the tarts from the oven and allow them to cool slightly in the tin before transferring them to a wire rack to cool completely.
Dust the tarts with powdered sugar before serving, if desired. Serve at room temperature or slightly warm.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 25.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
