Try out the recipe for an Austrian delicacy – a tart on a shortcrust pastry, filled with a mixture of red and black currants. It tastes best with whipped cream!
Ingredients
- Sugar – 120 g
- Powdered sugar – 1 pinch
- Egg – 1 pc.
- Egg yolk – 1 pc.
- Butter – 10 g
- Butter – 200 g
- Almond flour – 50 g
- Hazelnuts – 50 g
- Gingerbread spice – 1 teaspoon
- Salt – 1 pinch
- Currant jam – 300 g
- Wheat flour – 240 g
Preparation
Step 1: Knead the Pastry Dice the butter. Quickly knead it with sugar, salt, egg, flour, almonds, hazelnuts, and gingerbread spice into a smooth dough, adding a small amount of cold water if necessary. Refrigerate the dough for at least 1 hour.
Step 2: Place the Pastry in the Pan Roll out 2/3 of the dough on a little flour, giving it a shape of a circle with a diameter of about 32 cm. Line the bottom of the pan with parchment paper, and grease the sides with butter. Put the dough in the tart pan, forming a small edge. Prick the base with a fork several times and refrigerate. Roll out the remaining dough thinly on a little flour to a thickness of 3 mm and cut out large and small stars.
Step 3: Bake the Tart Spread the jam on the bottom of the pastry and cover it with stars, placing them next to each other or slightly overlapping. Mix the egg yolk with 1-2 tablespoons of water and brush the stars and the edge of the pastry with it. Bake the tart in a preheated oven at 200°C for 30-35 minutes, covering the top loosely with aluminum foil towards the end of baking.
Cool the tart on a rack and sprinkle with powdered sugar. Serve with whipped cream.
