If I had to chose my last super then without a doubt this tart would be for dessert as it is literally my downfall. It’s taken from ‘Sarah Raven’s’ allotment inspired cookbook and its a serious crowd pleaser. If you can’t get hold of blackcurrants then other fruit like blackberries will work too.
This tart always makes an appearance during blackcurrant season and is one of those default and faithful desserts that I can be confident will always be loved if I’m stuck for inspiration. I love it served with a creamy coconut ice cream and with that as my last meal I would contently go. However, we have an obscene amount of blackcurrants on the allotment which, after tedious and hand-staining picking, provides us with multiple bags of these little currants. Seeing as I have now exhausted the Cassis and blackcurrant jam making process, I ventured into the world of fruit sorbets to go with the tart. Its super sweet and shiny like a well polished cricket ball and is wonderfully refreshing.
- 500g blackcurrants
- 250g caster sugar
Blackcurrant Almond Tart (makes one large or two small tarts)
- 200g ground almonds
- 200g caster sugar
- 200g unsalted butter
- 3 eggs
- 1 tsp vanilla extract
- 200g blackcurrants
- Icing sugar
- Start with the sorbet. Wash the blackcurrants well and tip them, while still wet, into a large pan.
- Add the sugar and heat gently. Heat until the sugar melts and the mixture begins to turn dark purple and the berries just begin to burst. I added a few splashes of water to help the process along. Just as the berries begin to burst, remove from the heat and puree in a food processor or liquidiser
- Pass through a fine sieve and discard the pulp. Cool in a jug in the fridge then churn in an ice cream maker until frozen and smooth. Alternatively, freeze in a shallow container, forking every 20 minutes or so to break up the ice crystals.
- For the cake, preheat the oven to 180°C and line one 23cm round tart tin or 2 smaller tins.
- In a food processor, cream the butter and sugar until pale and fluffy. Add the eggs one at a time between handfuls of ground almonds and mix until all is incorporated. Add the vanilla.
- Spoon into your lined tart case. Scatter the blackcurrants evenly over the top and bake for 30-40 minutes until cooked. It can take longer depending on the state of your ingredients and the depth of the tin but if it needs longer than 40 minutes, just make sure it doesn’t brown too much and cover with foil if needed.
- Cool on a wire rack and allow to firm up a little. Dust with icing sugar and serve with the sorbet (or coconut ice cream alternatively) and a sprig of mint!