blackcurrant tart

OOOPS Anticipation

Sorry no recipe but my mouth is watering at the thought of that delicious pudding. I love blackcurrants.

Ooh blackcurrants, nasty sour little things IMO. Never mind me.?
Try Nigel Slaters recipe for blackcurrant and almost and tart.
here's a link
It is rather nice, my DH likes it!

ALMOND tart. Flipping predictive text!

Sorry cant help with a recipe but just wonder if anyone else remembers 'Lyons Individual Fruit Pies'? I think they were discontinued them a long time ago but the Blackcurrant pies were to die for. Stuffed with sweet dark Blackcurrants and juice with thin crispy pastry. Those small sweet fruit pies produced now are just too sweet and not enough filling.

Yes I remember those pies tanith, delicious.

Oh, I love blackcurrants, and redcurrants too. They're not ready for another month or so though, are they?

My favourite pies will always be bramble. Yes, my month's watering now too!

Or even, my mouth! Ruddy predictive text! At least I spotted its attempt to change pies to pubes before posting.

I remember Lyons tarts they were individually boxed and were yummy, I agree Mr Kipling are much to sweet.
Thank you for the link Hildajenni i will try Almond tart it looks lovely

Hope it turns out well Mary, my DH loves fruit pies but isn't supposed to eat pastry, high cholesterol etc. He has a sneaky one now and then though.

Could you use a blueberry tart recipe and replace the blueberries with blackcurrants? (Maybe add a little more sugar, to counteract the more bitter taste)

cuisine.journaldesfemmes.com/recette/310949-tarte-aux-myrtilles

Here's a recipe in French. The French are really good at that sort of thing, and have very unfussy recipes when it comes to baking.

Translation:

Serves 8
Ingrédients / pour 8 personnes
1 pkt sweet shortcrust pastry
500 g blueberries
20 cl crème fraîche
100 g sugar
3 eggs
ground almonds

Préparation
line a pie dish with the pastry (or biscuit dough). Prick it with a fork and sprinkle ground almonds over it.

Place the berries/currant on the pastry.

Bake for 15 mins at 210°C.

Beat together creme fraiche, sugar and eggs.

Pour onto the berries and put back in the oven for a further 15 mins.

Mortons used to do Blackcurrant pie filling in a tin. It was absolutely gorgeous. I do wish they would it again.

Thank you Jacky
When shopping this morning couldn't find Blackcurrants as they. are not in season yet
No tin B/C but brought frozen summer fruits so will pick out the B/Cs thanks again ladies