Currant Tart
Layers of sweet dried currants and sugar create a rich, jammy filling inside this traditional Parsi puff pastry tart. The golden crust is finished with a unique glaze of beaten egg white, powdered sugar, and nutty charoli seeds, adding a delightful crunch and sheen. A comforting dessert perfect for afternoon tea or festive gatherings.
Ingredients
- 3 cups Dried currants (Zante currants) (Originally '1.5 seer'. Scaled for a standard deep-dish pie.)
- 2 cups Granulated sugar (Originally '1 seer crushed sugar'. Used for layering with currants.)
- 1/2 cup Charoli (Chironji nuts) (Originally '0.25 seer'. Small almond-flavored seeds used in Indian sweets. Can substitute with almond slivers.)
- 1 large Egg white (Beaten until stiff.)
- 1 pound Puff pastry (Enough to cover the pie dish (approx 1/2 inch thick).)
- 2 tablespoons Powdered sugar (For dusting the top.)
More recipes using Currants
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Currant Pie
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Instructions
- 1Thoroughly wash the dried currants to remove any grit. Wipe them dry with a clean cloth until no moisture remains.
- 2In a pie dish, arrange the filling in alternating layers: start with a layer of currants, followed by a layer of granulated sugar. Continue alternating layers until the dish is filled to the brim.
- 3Roll out the puff pastry to a thickness of about 1/2 inch, ensuring it is large enough to cover the pie dish. Place the pastry over the filled dish, trim the edges neatly to fit the rim.
- 4Place the tart in a preheated moderate oven (375°F / 190°C). Bake until the pastry puffs up and turns a light golden reddish color.
- 5Remove the tart from the oven. Brush the top with the stiffly beaten egg white. Sprinkle generously with powdered sugar and the peeled charoli nuts. Return to the oven for about 5-10 minutes, just until the egg white glaze sets and dries.
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