Comments on: Red Currant Tart

By: Good News « Coldsoil's Blog

Good News « Coldsoil's Blog — Thu, 09 Sep 2010 21:10:41 +0000

[...] delicious (and rather priceless) jar and a half of red currant jelly. She also made a delicious red currant tart as well as a jar of red currant [...]

By: amy

amy — Mon, 09 Aug 2010 15:45:47 +0000

I have buckets full of fresh red c's...but can I use this recipe later for frozen red c's as well??

By: Jennifer @ Maple n Cornbread

Jennifer @ Maple n Cornbread — Mon, 26 Jul 2010 10:22:46 +0000

We have such a short season of red currants here, they are gone in the blink of an eye. I'll have to be sure to catch them long enough to make this tart this year! Gorgeous job!!!

By: Renata

Renata — Fri, 16 Jul 2010 19:49:30 +0000

Well . an hour and a half has just passed . I tasted it , I had only one piece because I had to share it with my family . And I must say I was right - the red currant tart is heavenly good !!!! Tomorrow I will ask my daughters to go to the garden and pick some more currants and of course I am going to bake it again. Dziekuje ! (that's thank you in Polish ) Glad you liked it! And thanks for reminding me, how good this tart is - will bake one myself today :)

By: Renata

Renata — Fri, 16 Jul 2010 15:57:04 +0000

I am baking this wonderful cake right now. My entire house smells so buttery, I love it . Red currants look like rubies, hundreds of them in this pie .Ten minutes left and I will be able to taste it . I am sure it is going to taste heavenly . Thanks so much .

By: anthony

anthony — Fri, 16 Jul 2010 04:14:01 +0000

ok looks good but do you use salted or unsalted butter for the crust?
also what size are your creme brulee forms?
the white ceramic kind like in the pic?

Hi Anthony, I always use unsalted butter and yes, I used the forms you can see in the picture.