for 4 person

Pastry

200 g	white flour
½ tsp	salt
75 g	butter, cut into pieces, cold
1 dl	water

Tart

2 tbsp	red currant jelly
3 tbsp	ground almonds
300 g	red currants
2	eggs
180 g	plain yoghurt
2 tbsp	sugar
1 parcel	vanilla sugar
1 tbsp	Maizena cornflour

To bake

icing sugar *-*

How it's done

Pastry

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the pastry, cover and chill for approx. 30 mins. Roll out the pastry into a circle (approx. 28 cm in diameter) on a sheet of baking paper. Place in the tart tin along with the baking paper. Prick the pastry base firmly with a fork.

Tart

Spread the jelly over the pastry base, scatter the almonds on top, add the redcurrants. Whisk the eggs, yoghurt, sugar, vanilla sugar and cornflour, pour on top of the berries.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly, dust with icing sugar, enjoy lukewarm or cold.

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