CURRANT TART
Provided by Lady Sonia J. Colwyn
Categories Fruit Dessert Bake Currant Port Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
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.
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Huwa 508
[email protected]This tart is a bit too tart for my taste, but it's still a good recipe. I would recommend using a sweeter variety of currants.
THAUNG THAUNG
[email protected]This is a great recipe for a classic currant tart. The instructions are easy to follow and the tart always turns out delicious.
Ohemaa Stylish
[email protected]I'm not sure what went wrong, but my tart turned out really dry. I think I might have overcooked it.
Cynthia Duma
[email protected]This tart is a great way to use up leftover currants. It's easy to make and always a crowd-pleaser.
Hadijah Nakazinga
[email protected]I had some trouble getting the crust to come together, but the tart still turned out delicious. I'll definitely be making it again.
Tracie Dugan
[email protected]This tart is a bit too sweet for my taste, but it's still a good recipe. I would recommend using less sugar in the filling.
Parwaiz awan
[email protected]I'm not a huge fan of currants, but I loved this tart. The filling was perfectly balanced and the crust was flaky and delicious.
abdu Yasin
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
As Tuhen
[email protected]I followed the recipe exactly and my tart turned out beautifully. The only thing I would change is to use a bit less sugar in the filling.
UZAIR MUSHTAQ
[email protected]This is the best currant tart I've ever had. The crust is so flaky and the filling is perfectly sweet and tart.
Dean Pretorius
[email protected]I've made this tart twice now, and it's always a success. It's easy to make and always comes out perfect.
Kausar Afridi
[email protected]This currant tart was a hit at my last dinner party. The combination of sweet and tart was perfect, and the crust was flaky and delicious.