Method
- To make the pastry crust, cream the butter and caster sugar together in a food mixer or by hand until the mixture is light and fluffy, then add the egg yolks.
- Combine the flour and baking powder, then fold into the batter with the water to give a firm, soft dough.
- Tip the dough on to a lightly floured work surface, knead gently for less than a minute, then roll into a ball, wrap in clingfilm and refrigerate for a minimum of 30 minutes.
- You can leave it in the fridge overnight if that is convenient.
- Roll the pastry out on a lightly floured board and use to line the tart tin, pushing it up the sides and into the corners.
- Trim overhanging pastry.
- Leave no holes or tears.
- Chill the pastry for 30 minutes.
- Preheat the oven to 200C/gas mark 6.
- Place an empty baking sheet or pizza stone in the oven.
- When the oven is hot and the tart chilled, bake for 12 minutes till dry to the touch and biscuit coloured. (If you are worried about the sides shrinking, line the tart case with foil and baking beans before baking. But it is unusual for chilled pastry to shrink.)
- Remove the tart case from the oven and lower the temperature to 170C/gas mark 3-4.
- To make the filling, mix together the ground almonds, icing sugar and flour.
- Remove the stalks from the currants.
- In a mixing bowl, beat the egg whites till almost stiff.
- Fold the whites into the almond and sugar mixture with a metal spoon. Stir in the blackcurrants without overmixing.
- Spoon the filling into the pastry case and smooth flat.
- Place the tart on a middle shelf and bake for 50 minutes, covering it with foil if it seems to be colouring too quickly.
- When the filling is pale gold and lightly firm to the touch, remove and set aside to cool.
- Dust with icing sugar and serve not cold or hot, but warm, with cream on the side.
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