Meertrübeli Tarts

Football, city festivals, time off work, barbecues, sweltering sunny days, icy drinks, and fresh berries galore - summer is in full swing and I'm loving it! My friend Gisela gave me a basket of meertrübeli (red currants) from the overachieving bush in her garden, and I immediately set about baking them into these lovely little tarts.  Enjoy!











Red Currant Tarts
Adapted from Delicious Days, Makes 6

1 batch sweet tart dough, well chilled (I use Dorie Greenspan's recipe)
200 grams fresh red currants, washed and de-stemmed
1 large egg
3 tbsp light brown sugar
50 ml heavy cream
1/2 tsp vanilla extract

Butter and flour 6 mini tart pans. Roll out dough into large rectangle and cut out circles large enough to fit into the pans (gather and re-roll dough scraps if necessary).  Fit dough into tart pans and trim off any overhang. Freeze pans for half an hour.  Preheat oven to 180 degrees.  Cut out squares of foil, brush with butter, and then press shiny side down tightly against the dough.  Bake for about 15 minutes, or until dough no longer looks raw but has not browned.  Remove shells from oven and let cool.

Whisk together egg, brown sugar, cream, and vanilla in a small bowl with a pouring spout.  Arrange berries on cooled tart shells, then pour cream mixture over until just at the top of the berries (don't overfill or it will leak out in the oven).  Bake tarts again for 15-20 minutes, until custard is set and berries are burst and juicy.

Let cool, then remove from tart pans, sprinkle with powdered sugar, and serve.  These would be excellent with vanilla ice cream or a dollop of crème fraîche!