Redcurrant Tart

These pretty, bright red, juicy berries with their tart, sparkling flavour are ripe for cooking with. To give this redcurrant tart a professional finish dip a sprig of them in lightly whisked egg white before rolling them in sugar to create a frosted effect.



  • 250g plain flour
  • 2tbsp icing sugar
  • 125g Winter Tarn butter (cubed)
  • 1 large Low Sizergh Farm egg
  • 1tsp lemon juice
  • 2 tbsp cold water
  • Pinch of salt


  • 450g red currants (plus extra to serve)
  • 300ml sour cream
  • 3 Low Sizergh Farm large eggs
  • 5tbsp caster sugar
  • 6tbsp ground almonds
  • Pinch of salt


1. Pre-heat the oven to 220°C.

2. Crumb the flour, salt, butter and icing sugar. Add the egg and mix together. Add the lemon juice to the water and mix into the dry ingredients until a dough forms.

3. Rest the pastry dough for 1 hour.

4. Roll out and line a 26cm diameter pastry tin. Sprinkle over the ground almonds and ¾ of the red currants.

5. Mix the eggs, sour cream, sugar and salt and pour into the tart. Arrange the rest of the red currants on the top of the tart and bake for 35-40 minutes.

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