At a glance
You're in for a real treat with this stunning tart that brings together fresh currants and jostaberries with a silky almond filling. The main time commitment is chilling the dough for two hours and then baking for close to an hour, but the hands-on work is straightforward — mixing, lining the tin, combining the creamy filling, and scattering the berries on top. This one's perfect for showing off your baking skills while keeping the actual steps pretty manageable.
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Mix the ingredients
I use a stand mixer with a dough hook for firm doughs — it saves time and spares my hands. The fun part comes when shaping the dough into the baking 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 out 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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