Tuesday, June 24, 2014

streusel tart

We've had friends staying this week and it has been hot. Apart from a couple of stormy nights it has been hot enough for alfresco suppers every night.  This streusel tart is my go to, easy, quick and gorgeous desert recipe. You can use whatever fruit you like but I think it works best with blackcurrants  (which I always have a stock of in the freezer).

Streusel Tart

150g ground almonds
150g butter
150g sugar
150g self raising flour

1 egg

Rub the dry ingredients together with your fingers and add the lightly beaten egg. Form a ball of pastry.
Divide in half. Pop one half in a plastic bag and put in the freezer. Use the other half to cover the base of a greaseproof paper lined baking tin. I use a square one about 10 x 10 inches. This is the only awkward bit - the pastry is sticky and uncooperative so I make 9 balls and dot them about the tin so there's a minimum of  spreading out to do. Leave until the other half of the pastry is frozen. I usually do all this in the early afternoon or even the night before.

When you're ready to bake the tart, sprinkle the pastry fairly liberally with the fruit of your choice. Retrieve the frozen pastry from the freezer and grate it directly over the fruit. This gives the topping a lovely, light, crispy texture.  Bake at 160º (fan) for about 25 minutes until golden brown. Cool a little and eat with crème fraiche.

french vintage plates available here


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