How To make Old Fashioned Currant Tart
PAStrY DOUGH:
1/2 c Unsalted butter
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
PAStrY CREAM:
1 c Milk
1/4 c Sugar
3 Egg yolks
3 tb Flour
1 ts Vanilla
FINISHING:
3 pt Fresh red currants
- rinsed and stemmed 1/2 c Toasted, sliced almonds
Confectioners' sugar GLAZE:
1 c Red currant jelly
2 tb Kirsch
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.
How To make Old Fashioned Currant Tart's Videos
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Paul bakes a delicious tart with an Apricot, Almond and Pear filling.
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EASY Jam Tart/Hungarian Tart Recipe
Hey favs. hope you'll enjoy making this recipe because I did.
It's very easy and simple to make and tastes delicious too, enjoy.
INGREDIENTS:
400g Butter
1 cup Sugar
1/2 cup Oil
3 Eggs
3 cups Flour
2 tspn Baking Powder
Jam for filling
pre heat your oven to 180 C.
Beat Butter and Sugar together until creamy. Add oil and beat furthermore. Add in one Egg at a time and beat as you go. Your Butter should be looking formyl and creamy. Then add Flour and Baking powder, fold all your ingredients to form a smooth dough. Now grease your baking pan and fill with dough and press down with your finger as seen on the video and add your jam. Now grate the dough that was on your clingwrap on top of your pressed on dough with jam to form the crumbs. And you're ready to bake.
BAKE FOR 25-30 MINS.
ENJOY WITH TEA OR COFFEE OR JUICE.
PLEASE LIKE SHARE AND SUBSCRIBE.
Traditional French Fruit Tart
Of course I like every tart that I make in this class, but this one is my absolute favorite. This preparation embodies a French home style method that is extremely simple yet elegant and awesomely delicious. Made primarily with fresh fruit and tart dough with a little glaze on top of it upon completion. The process of baking the fruit directly in the raw dough creates the flavors that make this my top pick. In this video you can clearly see how to roll the dough, anchor it into the tart pan, bake it and glaze it. There's no rocket science here but I teach you how to be 100% successful with this preparation. I guarantee that those that you serve this to will love and marvel at how something so simple can taste so good.
The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
You can also find my content on Allrecipes:
Lemon Curd Souffle Tart - The Slice with Greg Lofts
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive—and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
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Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
Scottish Blackcurrant Drizzle Cake Easy Scottish Recipe Homegrown Blackcurrants
Scottish Blackcurrant Drizzle Cake Scottish Recipe
We all got a little bit excited about this new Scottish recipe for blackcurrant drizzle cake! Its such a delicious way to use up your home grown blaccurrants.
We created this using our delicious homegrown Scottish blackcurrants. They grow so well here in our Scottish garden climate and we have tonnes of them in the garden so are always looking for new ways to use them. I’ve not seen a recipe like this in traditional Scottish cooking but I can almost guarantee they would have been growing them in their gardens many moons ago as they are so easy to grow in Scottish climate and they provide such a good nutrititonal boost.
You can print out the full recipe on my website:
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I have used lime to flavour my syrup as I think it works really well with the blackcurrants and half of the syrup goes onto the cake first then the blackcurrants are added to the pan to create the blackcurrant drizzle. You will see in the video below how the whole recipe comes together or you can print it out from this page.
I also love using my blackcurrants in smoothie recipes and for making a delicious blackcurrant compote recipe for topping off my traditional Scottish porridge in the morning. I also freeze an absolute tonne of Scottish blackcurrants so I can use them throughout the colder seasons in recipes and give myself and my family a nutritional boost from our Summer blackcurrants in the winter through our smoothies and other Scottish recipes.
Blackcurrants freeze really well and you can also preserve them by making blackcurrant jam or blackcurrant booze! This loaf cake would also freeze well if you wanted to make a few up in advance but without the syrup. I’m always thinking batch cooking these days to help save time in the kitchen. Life is just soooo busy with little ones! Anyway back to this delicious blackcurrant drizzle cake recipe.