Fresh Redcurrant Tart

Croûte aux groseilles fraîches

Preparation info

  • Difficulty


  • For

    four to six


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


Decorating the tart: 15 minutes


  • 100 g ( oz) of pâte sablée
  • 600 g (1 lb oz) fresh redcurrants
  • 4 tablespoons redcurrant jelly
  • a little flour for sprinkling over the pastry board
  1. Preheat the oven to 200°C/400°F/Mark 6. Sprinkle the pastry board and the pastry with flour. Roll out the pastry into a round 25 cm (10 in) across. You will now have a flat disc of pastry without an edge. Place this round on a baking-sheet and prick it here and there with a fork. Put it in the refrigerator for 10 minutes, then bake in the preheated oven for 15 minutes. Allow to cool.
  2. While the pastry is cooking detach the redcurrants from their stalks and put them into a bowl. Melt the redcurrant jelly in a small saucepan without allowing it to boil, then pour it over the currants. Mix it in well with a tablespoon, taking care not to crush the fruit. When the pastry is cool cover it with the currants and allow to rest for 15 to 20 minutes before serving.


  • 1 pastry board
  • 1 rolling-pin
  • 1 baking-sheet