Red Currant and Blueberry Tart

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Red Currant and Blueberry Tart Recipe

This tart with red currants and blueberries is the ideal summer dessert. The tangy red currants and sweet blueberries are a perfect match. The buttery crust is the ideal vehicle for the delectable filling. This tart is simple to make and will wow your guests.

Ingredients

• 1 cup red currants, stemmed and washed
• 1 pie crust (pre-made)
• 1 egg white, lightly beaten
• 1 tablespoon unsalted butter, cut into small pieces
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 tbsp cornstarch
• 1/4 teaspoon salt
• 1 cup washed and dried blueberries

Time Needed

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour, 5 minutes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Roll out the pie crust and line a 9-inch tart pan with it.
• Trim the crust's edges and prick the bottom with a fork.
• Combine the red currants, blueberries, sugar, cornstarch, salt, and lemon juice in a large mixing bowl.
• Spread the fruit mixture evenly across the prepared crust.
• Place small pieces of butter on top of the fruit.
• Brush the beaten egg white around the edges of the crust.
• 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
• Allow the tart to cool completely before serving.

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