John Myers
Currant and Hazelnut Tart
The perfect currant and hazelnut tart recipe with a picture and simple step-by-step instructions.
- 120 g Butter
- 1 Egg
- 50 g Sugar
- 1 pinch Salt
- 150 g Flour
- 100 g Ground almonds
- 1 tbsp Ice cold water
- 400 g Red currants fresh
- 25 g Ground hazelnuts
- 50 g Marzipan raw mass
- 4 Eggs
- 1 packet Vanilla sugar
- 1 pinch Salt
- 100 g Sugar
- 0,5 teaspoon Ground cinnamon
- 100 g Ground hazelnuts
- Iced sugar
- Knead a smooth dough out of butter, egg, sugar, salt, flour, almonds and water. Wrap in cling film and place in the refrigerator for 30 minutes.
- Wash the currants thoroughly, drain them and pluck them from the stems.
- Separate eggs. Set the egg whites aside. Mix egg yolks with vanilla sugar until lightly creamy.
- Beat the egg whites with a pinch of salt until stiff. Let the sugar trickle in. Stir in the hazelnuts.
- Add half of the egg white mixture to the egg yolk and stir in. Fold in the currants.
- Grease a tart pan (approx. 24 cm in diameter) and sprinkle with breadcrumbs. Take the dough out of the fridge and roll it out between 2 layers of cling film. Place in the mold and pull up one edge. Prick the bottom several times with a fork.
- Sprinkle the hazelnuts on the bottom. Grate the marzipan over it. Place the currants on top and carefully spread the remaining egg white mixture on top.
- Bake in the oven at 190 degrees (circulating air approx. 170 degrees) for about 30 minutes. Remove from oven and allow to cool.
- Sprinkle with powdered sugar before serving.
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