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The perfect accompaniment to a nice cup of tea, this standard frangipane tart is transformed by the blackcurrants scattered over the top. I had been meaning for a few days to pick the last few blackcurrants of the season on the bush in my back garden, finally got around to it yesterday and this little piece of tasty awesomeness is what resulted. To say it got a hammering is an understatement, I baked it yesterday morning and it was gone by evening, just too tasty to last. Its such a simple recipe you have to try it and it could be used with so many other berries, I was thinking last night how nice it would be at Christmas with fresh cranberries. Light and tasty, enjoy!!
Packet of shop bought short crust pastry
70g Butter, softened
100g Caster sugar
100g Ground almond
100g Fresh blackcurrants
1. Preheat the oven to 190c/170c fan. Grease a 23cm tart tin, line with the shortcrust pastry and trim. Get your jar of loose change, fill some kitchen foil with the change and wrap it tightly, place in the centre of the pastry and bake the pastry in the oven for 15 – 20 minutes. Then remove the kitchen foil weight and cook for a further 5 minutes to brown. Remove and set aside.
2. For the filling, cream the butter and sugar in a mixer until completely combined, add the eggs and ground almonds and mix into a cream. Transfer the filling to the pastry case, top with the blackcurrants and bake for 45 minutes until gold in colour and spongy to the touch.
3. Serve with whipped cream or a scoop of good vanilla ice cream.