Currant Tart

For the currant tart, prepare a tart pan or possibly a pizza pan of 28 cm ø.

For the short pastry, cut the cold butter into cubes and place the butter together with the flour in a deep baking bowl. First mix the two briefly with the dough hooks of a mixer, then rub the butter-flour mixture quickly and heartily between your hands until crumb-like crumbs are formed. Later, beat in the egg, sprinkle on the powdered sugar and salt, and mix thoroughly one more time with the dough hooks. Maybe add a little cold water if the dough is too crumbly.

Repeatedly form a ball of dough with your hands, wrap it in plastic wrap and let it rest in the refrigerator for at least 3 hours. The dough will easily keep for 3 to 4 days.

Warm up the dough at room temperature for about half an hour before rolling it out, until it is pliable, then roll it out on a surface sprinkled extensively with flour and carefully place it in the buttered tart springform pan so that a 2 cm high rim remains. Press the dough firmly until smooth and place repeatedly in the refrigerator for half an hour.

In the meantime, rinse the currant and “strip” them from the branches, this works quite well with a fork.

For the topping, cream the butter with both sugars, then beat in one egg at a time (quantity not specified), finally add the flour. Stir everything thoroughly, add the jo

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