Wholemeal Redcurrant Tart

Wholemeal Redcurrant Tart

5.0

1 Rating

20-25 minutes 1 tart Nuts Vegetarian

About this recipe:

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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.

Equipment:

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23cm/9‚ÄĚ tart or flan dish, parchment paper, ceramic baking beans (or rice or flour) for blind baking, saucepan and 2 x mixing bowls

Ingredients:

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SWEET WHOLEMEAL PASTRY
150g Doves Farm Organic Fine Plain Wholemeal Flour
75g butter
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

Method:

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190°C, Fan 170°C, 375°F, Gas 5

Sweet Wholemeal Pastry

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23cm/9” tart or flan dish.
  3. Put the flour into a mixing bowl.
  4. Chop the butter into small cubes, add them to the bowl and using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
  5. Finely grate the orange rind into the bowl, add the sugar and stir to combine.
  6. Add the egg yolks and orange liquor or juice and stir well.
  7. Using your hands gather together a smooth ball of pastry dough.
  8. Cover the dough and leave it to stand for 15 minutes.
  9. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  10. 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.
  11. Cut away any pastry that hangs over the edge of your dish.
  12. Prick the pastry all over with a fork.

Blind Baking

  1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface.
  3. Bake for 10-12 minutes then remove from the oven, carefully lift the parchment paper 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.

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