Blackcurrant

Instructions

1. Preheat your oven to 375°F (190°C) and grease a tart pan or pie dish.

2. In a medium mixing bowl, combine the blackcurrants, granulated sugar, cornstarch, and lemon juice. Gently toss the mixture until the blackcurrants are coated evenly. Set aside.

3. In a separate large mixing bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.

4. Slowly drizzle the cold water and vanilla extract over the flour mixture, gently stirring with a fork until the dough begins to come together.

5. Transfer the dough onto a lightly floured surface and knead it a few times until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate it for about 20-30 minutes.

6. After chilling, roll out the dough on a floured surface to fit your tart pan or pie dish. Gently press the dough into the pan, trimming any excess from the edges.

7. Place the blackcurrant filling into the prepared tart base, spreading it out evenly.

8. Fold the edges of the pastry over the fruit slightly, creating a rustic, free-form border.

9. Brush the edges of the pastry with the beaten egg to create a golden crust.

10. Bake the Blackcurrant tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the fruit filling is bubbling.

11. Once baked, remove the tart from the oven and let it cool slightly before slicing and serving.

12. Enjoy your delicious homemade Blackcurrant tart with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch!