Blackcurrant and Almond Paste Tart is a traditional British recipe for a classic, if rather unusual, tart from the 1920s that uses a blackcurrant filling thickened with arrowroot in an almond paste shell that's baked before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant and Almond Paste Tart.
This recipe uses arrowroot as a thickener for the fruit juices. You could substitute cornflour (cornstarch), but in this case arrowroot is better as it does not affect the flavour or colour of the final pie (cornstarch tends to make fruit juices just a little cloudy).
Go to the printable version of the recipe
180g (1 cup, less 2 tbsp) caster sugar
1 dessert spoon lemon juice
225g (1/2 lb) ground almonds
180g (1 cup, less 2 tbsp) icing (confectioner's) sugar
1/2 tsp vanilla extract
2 tsp arrowroot
sugar, to sweeten
Roll the resultant paste out until large enough to cover the base and sides of a deep flan case. In the meantime, stew the blackcurrants with a little sugar and water until the fruit bursts and forms a compote. Stir in the arrowroot to bind the fruit mixture then set aside to cool slightly before turning into the almond paste shell.
Place the pie in an oven pre-heated to 180ºC (350ºF) and bake for 8 minutes, or until just golden. Allow to cool and eat with sponge fingers.
This recipe uses arrowroot as a thickener for the fruit juices. You could substitute cornflour (cornstarch), but in this case arrowroot is better as it does not affect the flavour or colour of the final pie (cornstarch tends to make fruit juices just a little cloudy).
Go to the printable version of the recipe
Blackcurrant and Almond Paste Tart Recipe
Ingredients:
For the Almond Paste:
1 egg, beaten180g (1 cup, less 2 tbsp) caster sugar
1 dessert spoon lemon juice
225g (1/2 lb) ground almonds
180g (1 cup, less 2 tbsp) icing (confectioner's) sugar
1/2 tsp vanilla extract
For the Filling:
450g (1 lb) blackcurrants2 tsp arrowroot
sugar, to sweeten
Method:
Begin with the almond paste. Sift the caster sugar and icing sugar into a bowl. Mix in the ground almonds then add the lemon juice and stir to combine. Flavour with the vanilla extract then turn onto a cold work surface and knead to form a smooth paste, adding just enough of the beaten egg to bind the paste together.Roll the resultant paste out until large enough to cover the base and sides of a deep flan case. In the meantime, stew the blackcurrants with a little sugar and water until the fruit bursts and forms a compote. Stir in the arrowroot to bind the fruit mixture then set aside to cool slightly before turning into the almond paste shell.
Place the pie in an oven pre-heated to 180ºC (350ºF) and bake for 8 minutes, or until just golden. Allow to cool and eat with sponge fingers.
Printable version of the Recipe
britain, fruit, nuts, dessert, vegetarian, pie, tart
Dessert
Britain
Blackcurrant and Almond Paste Tart
https://fabulousfusionfood.blogspot.com/2019/04/blackcurrant-and-almond-paste-tart.html
Blackcurrant and Almond Paste Tart. This is a traditional British recipe for a tart (uncovered pie) of blackcurrants baked in an almond paste base.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnn_fKUZ3XdzvA-uHS_9mZLN3DV4eYz-zcB3-U4uZN89GkNaSqSbT2C4MR6mcO3fVVR7C5PVI97LFS-TJXsN1lHd9CxBWHPez3eT4GdfFyeOhsLjumpAv04eh6qQ5NfKCEHsXrW31Bnk/s1600/blackcurrant-almond-paste-tart.png
2019-04-20
Yield: 8
Blackcurrant and Almond Paste Tart
Blackcurrant and Almond Paste Tart. This is a traditional British recipe for a tart (uncovered pie) of blackcurrants baked in an almond paste base.
prep time: 10 mins
cook time: 10 mins
total time: 20 mins
Ingredients:
- 1 egg, beaten
- 180g (1 cup, less 2 tbsp) caster sugar
- 1 dessert spoon lemon juice
- 225g (1/2 lb) ground almonds
- 180g (1 cup, less 2 tbsp) icing (confectioner's) sugar
- 1/2 tsp vanilla extract
- 450g (1 lb) blackcurrants
- 2 tsp arrowroot
- sugar, to sweeten
For the Almond Paste:
For the Filing:
Method:
- Begin with the almond paste. Sift the caster sugar and icing sugar into a bowl. Mix in the ground almonds then add the lemon juice and stir to combine. Flavour with the vanilla extract then turn onto a cold work surface and knead to form a smooth paste, adding just enough of the beaten egg to bind the paste together.
- Roll the resultant paste out until large enough to cover the base and sides of a deep flan case. In the meantime, stew the blackcurrants with a little sugar and water until the fruit bursts and forms a compote. Stir in the arrowroot to bind the fruit mixture then set aside to cool slightly before turning into the almond paste shell.
- Place the pie in an oven pre-heated to 180ºC (350ºF) and bake for 8 minutes, or until just golden. Allow to cool and eat with sponge fingers.
© Dyfed Lloyd Evans
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