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Experience the tangy sweetness of our Pink Currant Tart, baked to perfection with a golden crust and farm-fresh pink currants. This seasonal summer dessert is a delightful treat you won’t want to miss. Discover more currant-based recipes and savor the flavors of summer!
Pink Currant Tart Recipe
This pink currant tart blends tangy, sweet flavors with a golden, buttery crust — the perfect way to showcase fresh-picked currants from the farm. Whether you’re an experienced baker or just getting started, this simple summer dessert is sure to impress. If you’d like to master the basics, check out this helpful guide to making the perfect tart crust.
Ingredients for Pink Currant Tart
🥧 Pink Currant Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 egg yolk
- 1–2 tablespoons cold water
- 1/2 cup granulated sugar
- Pinch of salt
- 1 tablespoon lemon juice
🍒 Pink Currant Tart Filling:
- 2 cups fresh pink currants (stems removed)
- 1/2 cup granulated sugar (adjust to taste depending on tartness)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon water (only if the currants are very dry)
✨ Optional toppings or garnish:
- Powdered sugar (for dusting)
- Whipped cream, crème fraîche, or vanilla ice cream
- Extra fresh pink currants or edible flowers for decoration
Instructions for Pink Currant Tart Crust
In a medium bowl, whisk together the flour, powdered sugar, and a pinch of salt.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
Stir in the egg yolk and 1 tablespoon of cold water. Mix gently with a fork or your hands until the dough just comes together. Add the second tablespoon of water only if the dough is too dry to hold together.
Shape the dough into a flat disk, wrap it in parchment or plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan with a removable bottom. Trim the edges, and prick the base with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove the weights, and bake for another 5–7 minutes until lightly golden. Let cool slightly before filling.
Instructions for Pink Currant Tart Filling & Assembly
Remove stems from the pink currants and rinse them gently. For a smoother texture, you can optionally mash the berries with the back of a spoon or pulse them briefly in a blender before cooking.
Place the currants in a saucepan over medium heat. Add the sugar, lemon juice, vanilla extract, and cornstarch. If your currants seem dry, stir in 1 tablespoon of water. Cook for 5–8 minutes, stirring regularly, until the berries begin to break down and the mixture thickens slightly.
Spoon the warm filling into the pre-baked tart crust. Use a spatula or the back of a spoon to spread it evenly across the shell.
Bake the filled tart at 350°F (175°C) for 15–20 minutes, or just until the filling is gently set and glossy. Avoid overbaking to preserve the tart’s vibrant color.
Let the tart cool completely at room temperature. Just before serving, dust with powdered sugar and garnish with fresh pink currants. Optional: serve with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Tips
- No tart pan? A pie dish works in a pinch — just reduce the crust thickness slightly.
- Smoother filling? Mash or blend the currants before cooking for a more jam-like texture.
- Don’t skip the chill: Chilling the dough helps keep the crust crisp and buttery.
- Too tart? Add a spoonful of honey or extra sugar to the filling while cooking, depending on your berries.
Get Ready for Pink Currants for recipes like our Pink Currant Tart!
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