“Cherry Black Currant Tart”

How’s the weather where you are? In Chicago, it’s like let there be rain and wind plus around 59 degrees. Yuck! I decided on this rainy day to bake. It always pays to look in your refrigerator and or freezer. That’s how my Cherry Black Currant Tart came about. This tart is something my dad would have loved this Father’s Day.

Loaded with fresh cherries and tart fresh black currants made into a jammy sweet-tart filling. The tart is baked in pie crust sprinkled with sugar until golden brown. Cool tart completely before serving. Waiting is key here so no diving in early. This is tart is fabulous.

Cherry Black Currant Tart

I grew up with a mom and granny who both baked fruit pies and cobblers. Learning very early on to make their fruit desserts like “Blackberry Cobbler – Granny’s Way”, “Tart Cherry Rhubarb Cobbler”, and “Bourbon Peach Cobbler” was great fun. Neither of them used any alcohol so that’s an update. Each recipe makes great use of both fresh and frozen fruit if need be. Fresh is always better.

Another opportunity of using fruit in deserts is you can use what you like. Give something new for a change of pace. Don’t get me wrong, nothing compares to a slice of homemade apple pie with a big dollop of vanilla ice cream. Summer is a fun time to be adventurous when baking for special occasions.

Cherry Black Currant Tart

Let’s get familiar with the two fruits used in this flaky delicious tart.

First up, cherries. Yes, I pitted my own cherries and most often do. Cherry pitters are great to also pit olives when you forget to buy pitted ones. Removing the pits is a bit time consuming but not that bad. Stream some music and you’re good to go (smile).

I used sweet red cherries which are in season now and not dark sweet cherries. Tart red cherries make the best pie however, they’re not in season until late summer. Dark cherries will work so buy what you like or find. The recipe will still work. Frozen or canned red tart cherries will work in this recipe beautifully as well.

Lastly, black currants, what are they, what they taste like, and where to find.

Black currants are tiny dark purple to black berries used in Europe in both savory and sweet dishes more often than in the states. The taste can vary throughout the berries, some sweet, some tart. Some describe the taste as somewhere between a raspberry and blueberry and I agree. That’s why these little berries pair so well with cherries in this tart.

Finding black currants may be easier to find than you think. Check to see if your market has them frozen if fresh are not located. A market near you may stock a big variety of European frozen foods like fruits and vegetables. I fortunately have a market that carries flash frozen black currants packed for sale plus in the frozen food aisle. Should you not be able to find black currants, make this tart by subbing in blueberries. The cooking process for the filling is the same the tart will be incredible.

Cherry Black Currant Tart

Time to make this Cherry Black Currant Tart. Gather all ingredients, a 3-quart saucepan, a 9″ deep pie dish or tart pan, spatula, a sharp knife and baking sheet.

If you have not made a pie crust from scratch, you can use a store-bought package of 2 crusts like Pillsbury. A good crust is key to a good pie however, the filling is the star with flaky crust. Keep pie crust chilled until ready to use.

First, you will make your cherry black currant filling, subbing in blueberries if necessary. Combine cherries, currants, granulated sugar, cornstarch, salt, lemon juice, vanilla and almond extracts in saucepan. Place over medium heat and cook until clear and super thick.

Once fruit mixture starts thickening, you must stir constantly until removed from heat. This will take about 10 minutes. Remove from heat and stir in butter till combined. Allow to cool for at least 1 hour or until barely warm.

Next, while fruit filling is cooling, prepare egg wash and set aside. Line pie dish or tart pan with one crust. Pour cooled filling, spreading out evenly.

Now, cut designs in top crust with mini cookie cutters or cut crust and place on top lattice style. Otherwise, place on top crust and tuck behind edges of bottom crust and flute edges as desired to seal. If making as a pie, flute edges together, cutting off any excess dough. Refrigerate tart for 30 minutes while you heat oven to 400 degrees.

Place chilled tart on a baking sheet to catch any possible juices. Brush tart with egg wash and sprinkle with coarse sugar if you like. Bake tart for 20 minutes then reduce heat to 375 degrees and bake for another 30 – 35 minutes until golden brown. Cover edges with foil if browning too quickly.

Remove tart from oven and place on wire rack to cool completely. Cooling completely allows filling to thicken and no runny filling. I know it’s hard, but patient needs to win out. You’ll thank me later.

Once cooled, slice and serve with a big dollop of vanilla ice cream. Now, tell me this cherry tart doesn’t scream summer. I got you! Enjoy!

Cherry Black Currant Tart

So, don’t you think you need to bake a tart this week or for the dads in your life. I highly recommend this tart for any outdoor barbecue. It just can’t be beat.

The tartness of both the cherries and black currants cooked to a fruity thick filling is divine. I honestly think the filling could make a great topping for ice cream just not as thick. Hmmmm? Now that’s a thought.

I truly hope anyone making this Cherry Black Currant Tart can find black currants. Like I mentioned, blueberries will work if need be. I don’t want you to miss an opportunity to make this showstopper of a dessert and thank my mom and granny for teaching me so well. Miss you both every day.

Cherry Black Currant Tart

If you try this recipe, like or comment below, @michelleheyden, @chowdownkowdown, or #chowdownlowdown. Happy Baking!

 

Cherry Black Currant Tart

3 cups fresh cherries, pitted and quartered

1 ½ cups fresh black currants, thawed if frozen (use blueberries, if necessary)

2/3 cup granulated sugar

4 T. cornstarch

1/4 t. sea salt

1 T. fresh lemon juice

1 t. pure vanilla extract

1/4 t. pure almond extract

1 T. unsalted butter, cubed

1 egg plus 1 t. water, for egg wash

Turbinado or coarse sugar, for sprinkling on top (optional)

Homemade or store-bought 2-crust pie dough for 9” deep dish pie

 

In a 3-quart saucepan, combine cherries, black currants, sugar, cornstarch, salt, lemon juice, vanilla and almond extracts.

Place pan over medium heat and cook until clear and thickened like jam, about 10 minutes. Be sure to watch your pan as once mixture begins bubbling, it thickens quickly. You will need to constantly stir from this point until done.

Remove pan from heat and stir in butter until incorporated. Cool at room temperature for approximately 1 hour or until just barely warm. Chill in refrigerator uncovered if in a hurry.

While fruit filling is cooling, prepare pie crust. You may have already made crust from scratch or store-bought is brought to room temperature.

Line a deep 9-inch glass pie plate or 2-inch-deep tart pan with one crust.

Spoon fruit filling into prepared pan. Place second crust on top of fruit filling. Note: You can cut designs in top crust with small cookie cutters before placing on top, if so desired. Otherwise, cut vents in top crust with a sharp knife.

Chill pie in refrigerator at least for 30 minutes while you heat the oven to 400 degrees.

Before baking, use a fork to whisk together egg and water then use a pastry brush to brush on egg wash. Sprinkle top of tart with Turbinado or other coarse sugar.

Place chilled tart on a baking sheet to catch any juices for 20 minutes the reduce heat to 375 degrees and bake for 30 – 35 minutes more. If crust is browning to quickly cover edges with foil and finish baking.

Remove tart to wire rack to cool completely. Resist the urge to cut tart while warm as this can cause runny fillings.

When tart is cool, cut into slices and serve with vanilla ice cream.

Tart can be left at room temperature for 2 days and refrigerated up to 4 days.

Enjoy!

 

Makes one – 9-inch-deep dish tart or pie.