At a glance
You're making a beautiful currant and almond tart from scratch, which involves a bit of patience but rewards you with something truly special. The main time commitment is chilling the dough for two hours and baking for nearly an hour, while the trickiest part is getting the pastry dough shaped nicely into the tin — but a stand mixer takes the hard work out of mixing.
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Mix the dough
I use a stand mixer with a dough hook for stiff pastry — it saves time and spares my hands. The only fiddly bit is shaping the dough into the tin. Let the dough rest in the fridge for two hours.
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Roll out the dough and line the tin
Grease a tart tin with spray oil. Roll the dough into a circle and place it in the tin, pressing it up around the edges. Sprinkle the surface of the dough with almond flour.
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Filling
Whisk together the eggs, butter, cream and almond flour until smooth. Pour the mixture into the prepared tin. Strip the currants from their stems and scatter the berries over the filling.
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How it went
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