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Redcurrant Tart

Makes 1 tart

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

Free from Soya, Nuts


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  1. Line a 23cm/9” tart or flan dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Put the redcurrants into a mixing bowl.
  3. Measure the icing sugar and tapioca into another bowl, stir to combine.
  4. Sieve the icing sugar blend onto the redcurrants, stir and set aside.
  5. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  6. Grate the orange rind into the bowl, add the sugar and stir to combine.
  7. Add the egg yolks and stir well.
  8. Using your hands gather the mix together to form a smooth ball of pastry dough. Leave to chill for an hour or until firm.
  9. Break off a quarter of the dough and set this aside.
  10. Dust your work surface with flour and place the larger piece of dough in the middle.
  11. Sprinkle flour over the dough and roll it out to the thickness of a £1 coin.
  12. Gently lift the pastry into the prepared dish. If the pastry is very soft simply press it into the dish using your fingers or chill it for half an hour before rolling out.
  13. Trim excess pastry from the edges of the dish and moisten the outside edges of the pastry with a little water.
  14. Tip the prepared redcurrants into the pastry case.
  15. Add the pastry trimmings to the remaining dough and roll it out into a circle just larger than the baking dish, about 24cm/9½”
  16. Carefully transfer the pastry to the dish over the red currants.
  17. Press around the edges of the dish to make a seal.
  18. Make a hole in the top of the pastry for steam to escape.
  19. Bake for 35-40 minutes.


23cm/9” Tart or flan dish, parchment paper and mixing bowl


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

35-40 minutes

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