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Wholemeal Redcurrant Tart

Makes 1 tart

For a taste of summer make this when redcurrants are plentiful. This pleasantly acidic fruit happily encased in sweet soft pastry makes a delicious summer slice.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SWEET WHOLEMEAL PASTRY
  • 150g Doves Farm Organic Fine Plain Wholemeal Flour
  • 75g butter, softened
  • 2 tsp orange rind, grated
  • 75g caster sugar
  • 2 egg yolks
  • 2 tsp orange liquor or juice
  • butter, for dish
  • flour, for dusting
  • REDCURRANT FILLING
  • 300g redcurrants
  • 3 tbsp tapioca flour
  • 150g caster sugar
  • 2 tbsp orange juice
  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23cm/9” tart or flan dish.
  3. Put the flour and butter into a large bowl and using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
  4. Finely grate the orange rind into the bowl, add the sugar and stir to combine.
  5. Add the egg yolks and orange liquor or juice and stir well.
  6. Using your hands gather together a smooth ball of pastry dough.
  7. Cover the dough and leave it to stand for 15 minutes.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  9. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers.
  10. Cut away any pastry that hangs over the edge of your dish.
  11. Prick the pastry all over with a fork.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  3. Bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.

Redcurrant Filling

  1. Put the redcurrants into a mixing bowl, add the tapioca flour and stir to combine.
  2. Put the sugar and orange juice into a saucepan over a gentle heat.
  3. Shake the pan occasionally as the sugar starts to melt.
  4. As soon as the sugar has melted remove the pan from the heat.
  5. Add the redcurrants to the saucepan and stir until everything is combined.
  6. Tip the redcurrants into the pastry case.
  7. Bake for 20–25 minutes.

Equipment

23cm/9” tart or flan dish, parchment paper, ceramic baking beans (or rice or flour) for blind baking, saucepan and large mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • SWEET WHOLEMEAL PASTRY
  • 150g Doves Farm Organic Fine Plain Wholemeal Flour
  • 75g butter, softened
  • 2 tsp orange rind, grated
  • 75g caster sugar
  • 2 egg yolks
  • 2 tsp orange liquor or juice
  • butter, for dish
  • flour, for dusting
  • REDCURRANT FILLING
  • 300g redcurrants
  • 3 tbsp tapioca flour
  • 150g caster sugar
  • 2 tbsp orange juice

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