Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 2 cups red currants, washed and stemmed
- 1/2 cup granulated sugar
- 1/4 cup almond flour
- 1/4 cup unsalted butter, melted and cooled
- 2 eggs
- 1/2 tsp almond extract
- 1/4 tsp salt
- Sliced almonds, for garnish
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
2. Add the chilled and cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
3. In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a ball. Flatten the ball into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes.
7. Remove the parchment paper and pie weights or dried beans from the crust and bake for an additional 5 minutes.
8. In a medium bowl, whisk together the sugar, almond flour, melted butter, eggs, almond extract, and salt until smooth.
9. Pour the almond mixture into the pre-baked crust and spread it out evenly.
10. Arrange the red currants on top of the almond mixture.
11. Sprinkle sliced almonds on top of the red currants.
12. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
13. Let cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 21g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 160mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- You can use frozen red currants if fresh ones are not available.
- You can use regular flour instead of almond flour, but the almond flour adds a nice nutty flavor to the crust and filling.
- You can use a different type of nut, such as hazelnuts or walnuts, instead of almonds.
Variations:
- You can use other types of fruit instead of red currants, such as raspberries or blackberries.
- You can add a layer of pastry cream or whipped cream on top of the almond filling before adding the fruit.
- You can add a sprinkle of cinnamon or nutmeg to the almond filling for extra flavor.
Tips and tricks:
- Make sure the butter is chilled when making the crust, as this will help it stay flaky.
- Blind baking the crust before adding the filling will help prevent a soggy crust.
- Let the tart cool completely before slicing, as this will help the filling set and make it easier to slice.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds, or in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Sliced almonds
- Fresh mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the red currants thoroughly before using them in the recipe.
Food history:
- Tarts have been a popular dessert in Europe since medieval times, and were often filled with fruit and nuts.
Flavor profiles:
- The tart has a buttery and nutty crust, with a sweet and slightly tangy filling from the red currants.
Serving suggestions:
- Serve the tart as a dessert after a meal, or as a sweet treat with a cup of tea or coffee.
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