Tarts with Marzipan and Currants

Name: Tarts with Marzipan and Currants - Rodica B.
Ingredients: Batter: butter; 50 g. eggs; 1 pc. Flour; 150 g. milk; 10 ml sugar; 10 g. a pinch of salt Extra: lentils or rice for baking Filling: marzipan (almond paste); 150 g. butter; 100 g. eggs; 2 pcs. Topping: black; red and white currants; 300 g. clear jelly powder; 1 sachet orange juice; 200 ml sugar; 2 tablespoons

Desert - Tarts with Marzipan and Currants by Rodica B. - Recipia

To prepare these delicious almond paste and currant tarts, start by ensuring you have all the ingredients ready and at hand. You will need soft butter, eggs, sugar, salt, milk, flour, almond paste, and colored currants. The initial step is to put the soft butter, egg, sugar, salt, and milk into the food processor bowl. Mix these ingredients at a low speed to avoid splattering and to allow the ingredients to combine harmoniously. Once you have obtained a homogeneous mixture, gradually add the flour and continue kneading the dough for about 5 minutes, still at low speed. The dough should become non-sticky and easy to handle. Once you have achieved the desired consistency, wrap the dough in plastic wrap and let it chill in the refrigerator for 10 minutes. This step is essential as it allows the butter to firm up, which will facilitate rolling out the dough. After the dough has cooled, sprinkle a little flour on the work surface and start rolling it out into a thin sheet. Transfer the dough into the two tart pans, making sure to evenly cover the edges. If you opt for a large pan, ensure that the dough is evenly distributed. Trim any excess edges for a neat appearance. Cover the crust with a baking sheet and fill it with lentils or rice, which will serve as a weight to prevent the dough from puffing up during baking. Bake the tart crust in a preheated oven at 180 degrees Celsius for about 15 minutes or until the edges turn slightly golden. Once you have removed the tarts from the oven, carefully remove the baking sheet and lentils. Prick the crust with a fork to allow steam to escape, thus preventing unsightly bubbles from forming. While the crust is cooling, prepare the almond paste cream. Mix the almond paste with the soft butter and eggs until you obtain a creamy and uniform mixture. Pour this cream over the cooled tart crust and bake again for about 20 minutes, until the cream is lightly browned on top. After removing the tarts from the oven, let them cool completely. In a small bowl, mix the jelly powder with sugar and orange juice, and heat the mixture over low heat for 1 minute. Then, add the colored currants and gently mix to coat them evenly. Divide the currants between the two tarts, beautifully decorating them. For optimal results, refrigerate the tarts for at least 30 minutes before serving. This recipe will not only delight your taste buds but will also bring a splash of color to your table. Enjoy every slice of this delicacy!

Ingredients

Batter: butter
50 g. eggs
1 pc. Flour
150 g. milk
10 ml sugar
10 g. a pinch of salt Extra: lentils or rice for baking Filling: marzipan (almond paste)
150 g. butter
100 g. eggs
2 pcs. Topping: black
red and white currants
300 g. clear jelly powder
1 sachet orange juice
200 ml sugar
2 tablespoons

Tarts with Marzipan and Currants

Ingredients

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