This is a classic French tart made with cinnamon flavoured pâté sucrée (french flan pastry), and a blackcurrant filling. The blackcurrant season is quite short so it’s nice to use the fresh ones when we can, but when they are not available canned ones can be used instead. The pastry will look very brown but this is because of the cinnamon.
You will need an 18cm (7in) tart tin preferably with a removable base. These are obtainable at Lakeland.
- 175g (6oz) plain flour
- 2 level teaspoons cinnamon
- 75g (3oz) caster sugar
- 75g (3oz) butter
- 2 egg yolks or I small egg
- 225g (8oz) fresh blackcurrants or canned or frozen
- 50g (2oz) caster or granulated sugar
Fresh blackcurrants: cook in a pan with the 2oz of sugar and 1 tablespoon water, slowly at first then quickly, stirring until thick. Tip out onto a plate and leave until cold.
Pastry: Sift the flour onto a board, make a well in the centre and add the eggs and sugar. With the fingertips of one hand blend them together then gradually draw in the flour with the aid of a palette knife. No other liquid should be added.
Form into a ball, wrap, and place in the refrigerator for at least half hour. Line the tin with the pastry, reserve the trimmings.
Fill with the cold blackcurrants.
Roll out the trimmings and cut into strips. Arrange them on the top, lattice wise.
Bake at Gas 6/400F/200C for approx 20-25 minutes.
When cool it may be dredged with icing sugar.
If canned fruit is used some of the juice can be sweetened and slightly thickened with arrowroot to brush over as a glaze.
Serve with single cream.