PASTRY DOUGH
1/2 cup unsalted butter
1/4 cup sugar
1 tsp vanilla extract
1 egg yolk
1 1/4 cup cake flour
PASTRY CREAM
1 cup milk
1/4 cup sugar
3 egg yolks
3 tbsp flour
1 tsp vanilla
FINISHING
3 pt fresh red currants rinsed and stem, med
1/2 cup toasted, sliced almonds
1 confectioners' sugar
GLAZE
1 cup red currant jelly
2 tbsp kirsch
A Recipe for
Old-Fashioned Currant Tart
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Food Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Old-Fashioned Currant Tart is one of thousands in the Recipes-to-go Dessert Cookbook.
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This is a recipe for Old-Fashioned Currant Tart from the recipe cookbook of Recipes-to-go (Dessert)
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Food Tip |
Food Tip |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
FOR THE DOUGH: Beat the butter and sugar with the paddle on medium
speed until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto
a piece of plastic, wrap and chill it until firm. FOR THE PASTRY
CREAM: Combine the milk and half the sugar in a saucepan over low
heat. Whisk the yolks with the remaining sugar and sift the flour
over and whisk it in. Beat 1/3 of the boiling milk into the yolk
mixture and return the remaining milk to a boil. Beat the yolk
mixture into the boiling milk and continue beating until the cream
thickens and comes to a boil. Remove from heat and stir in the
vanilla. Scrape the cream onto a clean plate, cover with plastic wrap
and chill. Roll the dough and fit it into a 10-to-11-inch tart pan.
Cut a disk of parchment paper to fit the inside of the dough and fill
with dried beans. Preheat oven to 325F. Bake the tart shell about 20
minutes, until set. Remove the paper and beans and continue baking 5
minutes more to color the pastry. Do not over-bake. Cool the shell in
the pan. Spread the cooled pastry cream on the cooled tart shell.
Arrange the currants on the pastry cream. Bring the jelly and kirsch
to a boil and strain. Reduce to thicken if necessary. Brush the glaze
on the berries. Edge the tart with the almonds and sprinkle the
almonds with the confectioners' sugar.
Serves: 8
Old-Fashioned Currant Tart Recipe brought to you by Recipes To-Go