Currant tart with no edges is a perfect solution to the fights for the best pieces.
Red currant tart is a Czech classic. However, many of us have not just the fond memories of the deliciousness of this tart but also of how we didn’t like the edges because they didn’t have the fruit and the streusel and they were dry. And boy were there many pieces like this on the baking tray! That’s why I’ve started making the currant tart with no edges. The edges taste just like the center.
In fact, this tart reminds me of Linzer cookies that we’re making every Christmas.
Most traditionally, this tart is made from red currant, we have all three colors growing on our farm so we often make the tart from all red, white and black currant. The red and white berries are both acid, although not the same, and the black currant is very aromatic. It’s a delicious combination with the sweet streusel.
Each family would tell you their own – and best – recipe for the currant tart, this is the one I find the best. I make the dough relatively thin (given the amount of fruit I use), and the fruit layer very thick. I am also generous with the streusel. My currant tart cannot be cut into neat squares like you usually see with these types of tarts but there’s plenty of fruit in every bite, even at the edges:
Currant Tart with no Edges – Recipe
Supplies
(1 baking tray, in CZ it takes up the whole floor of the oven)
Dough
- at least 1 kg of currant, more is better
- 500 g/1.1 lb of semi-coarse flour
- 1/2 tsp of salt
- 75 g/2.6 oz of baking grease (or butter)
- 250 ml/0.6 lb of milk
- 50 g/1.8 oz of caster sugar
- 1 egg
- 40 g/1.4 oz of fresh yeast or 1 tbsp of dried yeast
Streusel
- 1 cup of coarse flour
- 2 cups of caster sugar
- 125 g/0.3 oz of cold butter, diced
Other
- some oil and flour to coat the tray (coarse flour is best)
All the amounts are for a standard baking tray that usually takes up the whole inside width of the oven. However, I often use a ceramic baking bowl for which I need only half of the ingredients (I still use 1 whole egg though). As for the streusel, I hardly ever measure exactly, I just add the ingredients until the streusel has the desired texture and consistency. The amount given is good to start with and then just add more of any of those ingredients (I talk more about the streusel later).
How to make the currant tart
Heat the milk just a little bit, stir in the yeast and a teaspoon of sugar, cover and let the dough starter get started. When the starter gets foamy and there are visible bubbles, it’s ready. In a large bowl, combine the rest of the ingredients for the dough and knead until everything’s well incorporated. Cover the bowl and let the dough rise a little. I don’t let it rise too much, it will still rise quite a lot while baking. I wait just enough to see the starter is working.
Meanwhile, combine the ingredients for the streusel. I recommend mixing them in hand. Press the butter into the flour and sugar until the mixture is crumbly yet keeps the shape when you squeeze it in your palm.
Once the dough has risen a little, coat the baking tray in oil and flour. Pour the dough in and spread it to the sides, leaving about 1 inch on all sides free. That means, the dough won’t be touching the sides of the tray. Sometimes, I use my hands to extend the dough on the tray.
The way to put the currant on the dough is up to you. I kind of scatter it over it starting at the edges. I recommend covering the edges first and even let the fruit fall off them, just make sure they are covered in fruit. Work your way to the center of the tart, you shouldn’t be able to see the dough through the berries.
Same with the streusel, be generous with it. Remember, it will shrink while baking. Don’t forget to cover the edges!
Preheat your oven to 200°C/392°F and bake for 20 minutes. Then take the tart out and let it cool down. You can serve it a little warm although it might be even better when it has settles for a couple of hours or even a day. A part of the currant will cook to the point of jam and soak into the dough, the rest will stay as baked berries on top. And you’ll see that even the edges are nicely covered in fruit and sweet streusel.
