Comments on: Red Currant Tart

By: Becky O.

Becky O. — Sun, 12 Jul 2009 15:41:49 +0000

I was so happy to find this recipe. We've got loads of red currants over at my house. I'm going to make this today.

One question though - the recipe says to remove the tart from the baking pan/fluted pan/creme brulee dish after prebaking it. Do we put it back in after it cooks or do we just put it on a sheet to cook the currants and cream mixture?

Thanks for sharing this. It looks delicious and lovely.

By: Mister Niceguy

Mister Niceguy — Mon, 28 Jul 2008 21:09:40 +0000

I have a glut of redcurrants in the garden. Only 3 bushes but literally bucketfulls of fruit. This recipe seems to do the biz

By: Liesbeth

Liesbeth — Mon, 21 Jul 2008 14:53:00 +0000

What a lovely tart, I will try it immediately. I have ten r.c.bushes and loads of currents! I make jam (1/2 currets, 1/2 strawberries) and add them to cheescake toppings. My husband likes them over vanilla icecream!

By: Love, Sasha » Blog Archive » Mmm mmm good

Love, Sasha » Blog Archive » Mmm mmm good — Sat, 05 Jan 2008 22:33:15 +0000

[...] night: currant tartlets! I got some tartlet forms for Christmas and modified this recipe to make [...]

By: sylvan stoner

sylvan stoner — Sat, 12 May 2007 20:05:57 +0000

I tasted red currant when I was a kid.
I now live in Montana, and planted a red currant in my yard last year, this spring it is loaded with berries. I love tart fruit and will make good use of them
Wes

By: Manán

Manán — Wed, 20 Sep 2006 11:35:28 +0000

In Chile "Zarzaparrilla" is called, but is not very common but it is possible to be found him in "old" orchards. Also I know of a syrup and jam. En Chile, la conocemos como "Zarzaparrilla" no es muy común pero se le puede encontrar en huertas "antiguas". También sé de un jarabe y mermelada.