Blackcurrants, blackcurrants, blackcurrants, anyone following our social media will know that gardeners and chefs at Thyme are battling their way through a glorious glut of this soft fruit. We are preserving like mad, jams, jellies, pickles, using them in cordials & cocktails and every summer dessert imaginable. This lovely crostada is a beautiful summery way to finish your dinner party.
The quantity of pastry in this recipe will actually line a 28cm flan tin, but for our class we cut the dough in half for a 20cm tin. You can freeze the other half for use another day.
For the pastry:
- 250g plain flour, sifted
- 125g cold unsalted butter, diced
- 30g caster sugar
- 1 egg plus 1 egg yolk
- Zest 1 lemon, finely grated
- ½tsp vanilla extract
- All ingredients well chilled
For the tart:
- Flour, for dusting
- 125g icing sugar, sifted
- 2 eggs
- 75g ground almonds
- Grated zest and juice of ½ lemon
- 1 punnet blackcurrants, topped and tailed
- 1tbsp flaked almonds
Oven : 180ºC fan/350ºF/gas 4
- For the pastry, tip the flour, butter, sugar, whole egg, egg yolk, lemon zest and vanilla extract into a food processor. Switch on the machine until the mixture resembles wet sand, and eventually comes together in a ball. Remove the dough, wrap it in clingfilm and leave to rest in the fridge for 1hr.
- Roll the pastry out to fit a flan tin with a removable base, and press it into the edges and bottom of the tin. Trim the excess pastry from the edges. Prick the base with a fork and place in the fridge for 20mins.
- Blind bake the pastry for 15mins. Remove the beans and the paper and return to the oven for another 5mins. Remove and allow to cool.
- Beat together the eggs with the icing sugar, ground almonds, lemon zest and juice until it forms a smooth batter.
- Pour the batter onto the pastry case and scatter over the currants.
- Top with the flaked almonds and bake for 30mins or until golden.