How To make Black Currant & Red Currant Tarts

How to Make American Blackcurrant Tart/Cooking Week - 006

Too many currants? This yummy recipe will help keep the numbers down. Using simple techniques this pudding is a treat!
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Blackcurrant Curd | Hugh Fearnley-Whittingstall

Blackcurrants aren't just for juice drinks, Hugh makes some delicious and easy to make curd here. Try it on toast or in a lovely summer tart!

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How to Make Blackcurrant Jam

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Blackcurrant jam is very easy to make. Use equal weights of fruit and sugar, and just enough water to cover the fruit in the pan. The fruit needs to be washed and have the stalks removed and can be stored in the freezer before use. Blackcurrants are naturally high in pectin, so provided the fruit is in good condition and not overripe, it should be fairly easy to get a good set.

Picking 33 lb of Red Currant and Making Currant Jelly and Pie with Grandma

Yesterday, we picked some beautiful currants - those bright red, white, and black juicy, tart fruits. I’ve been growing currants for many years. I love using them to make jams and jellies, tarts and pies. They're also very easy to freeze and store for later use. In addition, currants are among the most nutritious of berries. They’re packed with minerals, and loads of vitamin-C. Currants are multi-stemmed, hardy, fast growing deciduous shrubs that are easy to grow and easy to maintain.
Today we would like to share with you Picking 33 lb of Red Currant and Making Currant Jelly and Pie with Grandma video, we really hope you enjoy this video and share with your friends.

As a Country Life Vlog, we love to share what we do at countryside, engage with nature and make the most out of village life. Come and see the colorful videos of nature, unique cooking recipes and just the beautiful life at a countryside. Sit back and relax by watching our content!

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PUFF PASTRY WITH BLACK CURRANTS

This is a very delicious recipe of puff pastry with black currant or with other your favourite berries.These buns are ideal for your tea drinking!

Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe

Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe
It's been 24hrs since I launched my 2nd cookbook “Celebrate Your Sweet Tooth” (Grab your copy here! and my team is busy packing hundreds of orders from my distribution. Throughout the book, I have recreated some old recipes from one of my online cooking classes and made them completely plant-based. As well, I have a ton of new recipes like this one I am sharing with you today that's in the book.

This crumble slice is in honour of my good mate Kate, who grew up in country Victoria playing tennis as a young girl. Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea. The jam crumble was Kate’s favourite and it just made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines. My version tastes just as good, with the timeless combination of flavours, homemade jam and a biscuity base. Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty.
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For the Jam:
300g frozen strawberry
300g frozen blackcurrant
175ml maple syrup
5ml vanilla extract
5g cornflour
15ml water
Crust and Crumble:
300g almond meal
15g cornflour
100ml coconut oil
80ml maple syrup
5ml vanilla extract
A pinch of salt
1ml of #FORGIVENESS

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For the jam:
In a small pot, add the frozen berries, and maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.
In a small bowl, mix the cornflour and water. to make a slurry. Add to the simmering berries along with the vanilla, and stir. Cook for another minute.
Turn the heat off and let it cool.
For the crust and crumble:
Preheat your oven to 160C.
In a bowl, mix all of the ingredients until well combined.
Separate 250g of the mixture and set aside.
Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper. Press gently to make a base.
Bake for 10 minutes.
Remove from the oven and add the jam evenly on top. Break down and sprinkle the reserved crumble mixture, and bake for another 20 minutes.
Let rest and serve.
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Makes: 8-12 slices
Prep time: 8-10 mins
Baking time: 30 mins
Freezer-friendly: Yes
C, GF, RSF

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