Red Currant Mazarin Tart
Sweet & sour on a plate!

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Red Currant Mazarin Tart

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Ingredients

Adjust Servings:
For the crust:
120 g Plain flour
50 g Butter
1 tbsp Caster sugar
1 Egg
Salt
For the filling:
2 Eggs
200 g Marzipan
50 g Butter at room temperature
50 g Plain flour
2-3 drops Almond aroma optional
For decoration:
250 g Red currants
Cuisine:

Ingredients

  • For the crust:

  • For the filling:

  • For decoration:

Directions

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Besides cooking most of the berries into jam or cordial, this time I wanted to try out a red currant cake from a new perspective and stumbled on a version of Swedish “Mazarintårta” complemented with red currants. It turned out that sweet marzipan and sour currants go perfectly well with each other.

In a small bowl combine flour and cold butter (cut into cubes) until crumbly. You can do this by using a fork or by hand. Now add sugar, egg and salt and knead until everything comes together. Don’t overknead. Wrap pastry in plastic foil and store in the fridge for at least 30 minutes.

Meanwhile wash and pluck currants. For the filling whisk all ingredients together until you’ve reached a smooth cream. Set aside.

Preheat the oven to 200°C. Roll out the pastry and butter the tart mold. Lay out the tart mold with the pastry. Spread the marzipan cream on the pastry and top with red currants. Gently press them into the cream a little bit.

Bake for 25-30 minutes. Cool completely and dust with icing sugar before serving.

Red Currant Mazarin Tart
Red Currant Mazarin Tart

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