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
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Old-Fashioned Currant Tart is one of thousands in the Recipes-to-go Dessert Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
If you enjoy this Old-Fashioned Currant Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This is a recipe for Old-Fashioned Currant Tart from the recipe cookbook of Recipes-to-go (Dessert)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
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 |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
My favorite animal is steak. |
| Fran Lebowitz |
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