Blackcurrant & Apple Christmas Tart
Serves 10-12 people
55 min prep
35 min cook
Skip the store-bought tarts. Make your own show-stopping dessert with our Blackcurrant & Apple Tart Filling.
By Kirsten Bridge
Ingredients
Crust
- 150 g Flour
- 100 g Butter, cubed
- 50 g Sugar
- 50 g Almond meal
- 1 Large egg yolk
Filling
Topping
- 1 Egg yolk, beaten
- Icing sugar, for dusting
Method
- Combine the flour, butter and sugar in a food processor fitted with the blade until it resembles fine bread crumbs.
- Add the almond meal and egg yolk and blitz until it comes together in a dough form.
- Shape the dough into a flat circle then wrap in plastic wrap. Refrigerate for 45 minutes.
- Heat the oven to 180°C and gently grease a long rectangular tart pan.
- Set aside 1/4 of the dough and roll the remaining dough out between two pieces in plastic wrap until it’s the right size for the tart pan. Press the dough gently into the pan (avoid stretching the dough as this can cause it to shrink). Roll a rolling pin over the top of the pan to cut the edges. Stab the dough a dozen times gently with a fork.
- Line the crust with baking paper and fill with pie weights or dry rice. Bake for 10 minutes. Carefully remove the baking paper and weights before baking for another 5 minutes.
- Allow to cool for 5 minutes before pouring the Anathoth Farm Blackcurrant & Apple Tart Filling into the crust and spreading evenly.
- Roll out the remaining dough and cut into star shapes. Gently place on top of the filling. Brush the stars gently with the egg yolk.
- Bake for 20-25 minutes or until the pastry is golden. Allow to cool completely before cutting. Dust with icing sugar before serving.
