Although it is winter and the first snow flakes have started to dance in front of my window, I have decided on a summery berry tart, or rather several tartelettes with red currants, the bounty of summer which I keep frozen for those cold and long dark nights of winter.
Individual Red Currant Tartelettes
I borrowed the idea for the filling from a traditional Swiss cherry pie my husband made two weeks ago, and in a way I also borrowed the idea of using a yeast dough instead of the more traditional flaky or puff pastry.
And since I was preparing an all-time classic in my kitchen, my all-butter version of the Betty Crocker potato refrigerator dough, a sweet yeasted potato dough perfect for breakfast rolls and even jelly roll muffins, I thought, why not try this for the bottom of my small tarts?
You can find the original recipe here, my German translation is at the jelly roll muffin recipe (btw, I never use margarine, always butter). For 6 small tarts you need about a quarter of the whole recipe, but since it freezes well and makes terrific all-purpose-rolls – I even rolled the dough like a hokkaido milk loaf and it turned out very nicely – do make a whole batch.
Preaheat oven to 175°C.
Now, prepare your tartelette pans, I brushed them with melted coconut oil, roll out the dough, use the tartelette pans as a cutter and turn upside-down, pat down the dough, and add a generous tablespoon of red currants or blueberries, if you don’t have red currants (frozen, thawed works fine) to each pan.
In a blender (or bowl) blend 1 egg with 2 tablespoons of sugar (preferably light pure cane sugar) and a pinch of the best Ceylon cinnamon you can find. Add 4-5 tablespoons of heavy cream, blend until smooth. This makes about 2 tablespoons of cream-and-egg per tart. Pour over the berries.
Bake in the lower third of your oven until the top is puffed and golden. Let cool slightly, serve lukewarm with a sprinkling of confectioner’s sugar.