Black Currant & Almond Tart

Chef Tips recipe: black currantYield: 1 -9” tart, or 4 – 4” tarts

Ingredients

  • 1 pâte sablé shell — blind baked
  • 2 whole eggs
  • 3 ½ oz. sugar
  • 3 ½ oz. ground almonds
  • 3 oz. butter – melted
  • ½ tsp. vanilla or almond extract (volume        only)
  • 8 oz. black currants – thawed if frozen,         drained if canned
  • 1 oz. sliced almonds
  • 3 ½ oz. nappage – melted

Method

Preheat oven to 375°.

Beat the eggs with the sugar until foamy. Beat in the ground almonds, melted butter, and the extract.

Distribute the black currants over the bottom of the tart shell(s), cover with the almond filling and sprinkle with the sliced almonds.

Bake until browned (about 35 minutes). Remove from the oven and cool. Gently brush the nappage over the top of the tart to glaze. Serve warm.

Keys to Success

Components:

  • pâte sablé shell — blind baked
  • black currants — thawed if frozen, drained if canned
  • whole eggs
  • sugar
  • ground almonds
  • butter — melted
  • vanilla or almond extract
  • sliced almonds
  • nappage – melted

Techniques:

  1. Spread over shell
  2. Beat together
  3. Pour over currants
  4. Top
  5. Bake
  6. Cool
  7. Glaze

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