Ingredients
- 200 g (7 oz/1⅓ cups) currants
- 200 ml (7 fl oz) red wine
- 200 ml (7 fl oz) blackcurrant juice
- ½ teaspoon lemon juice
- 1 cinnamon stick
- 2 cloves
- 1 quantity sweet shortcrust pastry
- 6 eggs
- 100 g (3½ oz) caster (superfine) sugar
- 20 g (¾ oz) butter, melted
- icing (confectioners') sugar, for dusting
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease a 28 cm (11¼ inch) loose-based round tart tin.
2. Put the currants in a heatproof bowl and set aside. Put the red wine, blackcurrant juice, lemon juice, cinnamon and cloves in a saucepan over medium heat and bring to a simmer. Remove the red wine mixture from the heat and strain the mixture onto the currants in the bowl. Leave the currants to soak in the liquid for 2 hours.
3. Roll out the pastry on a lightly floured work surface until 3 mm (⅛ inch) thick, to fit the base and side of the tart tin. Roll the pastry around the pin, lift and ease into the tin, gently pressing the side to fit, then trim the edges. Wrap the whole tin in plastic wrap and chill in the refrigerator for 1 hour.
4. Line the pastry shell with a crumpled piece of baking paper and cover the base with baking beads or uncooked rice. Bake the pastry for 10 minutes, then remove the paper and beads and bake for a further 8–10 minutes, or until the pastry is golden. Reduce the oven to 160°C (315°F/Gas 2–3).
5. Whisk the eggs with the sugar and butter in a bowl to combine well. Put the currant mixture in a saucepan and warm through, but do not allow it to boil. Pour the warm currant mixture over the egg mixture, stirring to combine. Pour into the tart base. Bake for 30–40 minutes, or until the filling is just set. Allow to cool a little, then serve lightly dusted with icing sugar.
