Redcurrant (or Raspberry) Tart

Ingredients

• 300 gWheat flour
• 180 gButter
• 455 gSugar
• 1 pcsEgg
• 1 gSalt
• 100 gZwieback
• 750 gCurrant

Instructions

1. 1

   Prepare the dough

   • Combine flour, sugar and a pinch of salt in a bowl.
   • Cut cold butter into pieces and work into the flour until fine crumbs form.
   • Add the egg and briefly bring the dough together. Do not overwork.
   • Shape into a flat disc, wrap in cling film and chill for at least 30 minutes.
2. 2

   Shape and line the pan

   • Preheat oven to 180 °C (conventional).
   • Roll out chilled dough and line a greased tart tin (approx. 26–28 cm).
   • Prick the base several times with a fork.
3. 3

   Prepare rusk and fruit

   • Crush the rusk coarsely (or place in a bag and crush with a rolling pin).
   • Pick over, wash and drain the redcurrants (or raspberries).
   • Mix the redcurrants with the sugar. Use 125 g less sugar if using raspberries.
4. 4

   Fill and bake

   • Spread the crushed rusk evenly on the tart base to prevent sogginess.
   • Evenly distribute the sugared fruit over the rusk and shape the edge.
   • Bake about 35–45 minutes until the crust is golden and the fruit is bubbling. After 10–12 minutes you can protect the rim with foil for even browning.
   • Remove and let cool completely.
5. 5

   Serve

   • Optionally dust with powdered sugar before serving.
   • Cut into slices and serve warm or cold.