Blackcurrant & Honey Frangipane Tart

The blackcurrant theme continues, with the crop in our garden harvested (albeit a little later than usual) and calling out to be showcased in this pastry-based sweet. You can swap out the spelt flour for a gluten-free option (I like Piko Wholefoods gluten-free combo) and use any other fruit in season.

First, make the pastry:

1 1/2 C white spelt or gluten-free flour

1 T icing sugar

Pinch of salt

100g cold butter, cut into 1 cm cubes

1 free-range egg

1-2 T iced water

1. Place the flour, icing sugar & salt into a mixing bowl. Add the butter and rub into the flour to create a rough breadcrumb-like texture. Work quickly so the butter doesn't melt to avoid a tough pastry.

2. Break the egg into a bowl, whisk & pour over the flour mixture, again working swiftly! Add 1 T iced water and continue mixing, adding further water 1 T at a time until the pastry holds together nicely.

3. Shape into a flattish ball, pop in a sealed container and refrigerate for 45 minutes.

4. Preheat the oven to 180 C. Grease a 25cm round tin (note a loose-bottomed tin or silicon option makes it easier to remove the tart)

5. Remove the chilled pastry from the fridge, and on a lightly floured bench roll the pastry into the shape required for your tin. Gently press into the tin, and trim off the overhang. Prick the pastry base with a fork, then line with baking paper and fill with baking weights (I use pinto beans). Blind bake for 15 minutes, then remove the weights & cook for a further 5-10 minutes until the base is golden.

Now make the frangipane filling:

100g butter (room temperature)

1/2 C honey

1 t vanilla extract

3 free-range eggs

1 C ground almonds

4 T plum or berry jam

2 C fresh or frozen blackcurrants

1. Cream the butter & honey, add the vanilla and then eggs one at a time, giving things a good mix between each addition. Use a spatula to gently fold in the ground almonds, then do the same with the blackcurrants.

2. Spread the jam evenly over the pastry base. Spoon over the frangipane and bake for 25-30 minutes until firm. Cool on a wire rack & refrigerate before removing from the tin. Serve at room temperature with organic greek yoghurt.