Blackcurrant Vanilla Crumble Tart (Print version)
A buttery shortcrust base holds a tart blackcurrant filling under loose vanilla crumbs.
# Ingredients:
Ingredients
01 -
250 g plain flour
02 -
140 g cold butter, cubed
03 -
100 g sugar, divided
04 -
¼ tsp salt
05 -
1 tsp vanilla extract
06 -
1 egg yolk
07 -
1–2 tbsp cold water
08 -
300 g blackcurrants, stems removed
09 -
15 g cornflour
# Instructions:
01 -
Heat the oven to 180°C / 350°F. Use a 23 cm loose-bottom tart tin. Mix flour, 70 g sugar and salt. Rub in the cold butter until coarse crumbs form, then stir in vanilla.
02 -
Reserve 120 g of the crumbs in a bowl in the refrigerator. Add the egg yolk and one tablespoon cold water to the remaining crumbs. Press together into dough, adding the second tablespoon only if it will not hold.
03 -
Press dough evenly across the base and about 2.5 cm up the sides of the tart tin. Prick the base and chill 20 minutes. Line with baking paper, fill with baking beans and bake 12 minutes. Remove paper and beans and bake three minutes more.
04 -
Toss blackcurrants with the remaining 30 g sugar and cornflour. Use fresh berries or frozen berries straight from the freezer. Spread evenly in the warm tart shell.
05 -
Scatter the reserved cold crumbs over the berries. Bake 25–30 minutes until the crumb topping is golden and the fruit bubbles through the gaps. If the edges darken early, shield with foil.
06 -
Cool in the tin on a rack for at least 40 minutes before removing the rim and slicing into eight wedges. The berry filling firms as it cools; do not serve straight from the oven.
07 -
Refrigerate fully cooled leftovers covered for up to three days. Bring slices to room temperature or warm briefly before serving.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.