Red & Black Currant Mazarintårta

This tart is doomed.
It’s a great tart and tastes awesome though.
But it is dooooomed ;)

Normally I am not the one to tell long stories here, some of you may noticed already. I am not a fan of food bloggers that tell you the story of “Moses and the Exodus of Egypt” in full length every time they post a recipe and you have to look where the actual recipe is hidden… Buuuut maybe I should explain this one here a bit (don’t worry, the recipe is where it should be – at the end of the story) …

Once upon a time in summer camp… Just kidding ;)

Well… where should I start? I made this cake twice. Bummer already! The first time was quite a disaster (the second time as well, but I’ll come to that later). The recipe I used for the filling was not well balanced. It was way too much for the size of the tart tin I wanted to use. I had almost 1/3 leftover at the end – so that did not work and I decided to make the tart a second time. The day I made that tart again I started with the dough, put it into the fridge and went out shopping because I needed some berries for another bake – or better said for pictures (the day before I made some cookies and forgot to hold back some berries for pictures). So I wanted to buy some barberry (the berries I needed), but there were no more in the store I got them from. I went to every supermarket and organic grocery store in my area to check if they are available – but I was not lucky. Seems they are not as common as I thought. Bummer No. 2.

Anyways – I came home already quite frustrated. I started working on the tart again, placing the dough in the tin, baking parchment on top and baking beans for pre-baking – off to the oven. I was cleaning the workspace and was smelling something burning. I thought it was coming from the outside because the window was open. For a brief moment I was thinking the building was burning, so I went to the other side of my flat to check if there is the burned smell as well – but no. So I thought it is probably somebody bbq-ing. When I checked the oven I saw that the baking parchment was pitch black and almost all burned. So there was the smell coming from ;P

I should definitely get a fire alarm system. The building could really burn and I still think it’s a BBQ ;P

The baking parchment burned (even though it should not do that) – the crust was also a bit burned – not much, but enough to look ugly on pictures. So I had to do it again. I cleaned the (blackened) oven, made the dough again and this time I made sure the baking parchment would not touch anything that is heating up. It worked. I made the filling, adapted the amounts and made some changes, berries on top and off to the oven again. Came out perfectly :)

I set up the space for the pictures and started shooting. I took pictures from above (as usual) by stepping on my kitchen chair. I’ve done this couple hundred times already, never a problem. Until now ;) I must have happened in the moment I decided to step down again but thinking I could do another shot from above – so I probably did not coordinate my legs, arms and whatever in the right way and slipped from the chair and fell down. Luckily the camera stayed in my hand and did not break and also the cake was fine!

Besides that everything else was scattered in the kitchen and on the floor – including me. I hit both of my legs badly and have huge bruises now, also the hand I was holding the camera got injured somehow. All bad enough already. But it did not stop there ;P

I finished the shooting by taking couple more pictures because it started to rain and the light got worse by the minute. I went to the living room to check if there were windows open so it won’t rain inside – my puppy Bruno who is normally sleeping and snoring in his bed when I’m baking (he is not allowed in the kitchen when I’m baking) was sitting in one corner of the room – very submissive – normally a sign he did something ;) Well – he did something. I think he got scared a lot when he heard all the noises and me screaming and cursing in the kitchen, so he decided to pee on his bed ;( Poor thing…. So that was the grande finale of this Mazarintårta. End of story ;)

Now it’s your turn to bake it. Maybe this recipe is doomed or cursed. Tell me if something happened to you too ;)

Oh and about the tart – the Mazarintårta is a typical Scandinavian tart with a shortcrust base and an almond paste filling. Well and this one has currants on top – red and black. That’s all ;)

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Red & Black Currant Mazarintårta

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• Author: Bake to the roots
• Prep Time: 70
• Cook Time: 48
• Total Time: 120

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Ingredients

Scale 1x2x3x

For the crust

• 1/2 cup (100g) butter
• 1/4 cup (50g) sugar
• 1 tbsp. honey
• 1 1/2 cups (200g) all-purpose flour
• 1 egg

For the filling

• 1/3 cup (75g) butter, at room temperature
• 1/4 cup (50g) sugar
• 7 oz. (200g) almond paste or marzipan
• 1/2 cup (60g) all-purpose flour
• 3 eggs
• 4 tbsp. vanilla liquor (43)
• 7-10 oz. (200-300g) fresh red/black currant

For the decoration

• red currant
• confectioner’s sugar for dusting

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Instructions

1. In a large bowl beat the butter, sugar and honey until light and fluffy. Add the egg and beat until combined. Add the flour and mix until just combined. Wrap the dough in plastic wrap and let cool in the fridge for about 30 minutes.
2. Preheat the oven to 375˚F (190°C). Roll out the dough on a floured surface and place in a 10 inch (26cm) springform tin with loose bottom. Press to the bottom and sides to form a nice crust. Prick with a fork several times, line with baking parchment and put some baking beans on top. Pre-bake the crust for 20 minutes or until lightly golden brown in color. Take out of the oven and let cool down in the tin on a cooling rack.
3. Preheat the oven to 390˚F (200°C). Wash and let drain the red/black currant. In a large bowl beat the butter and sugar until light and fluffy. Add the almond (or marzipan) in small pieces and mix until combined. Add the flour and mix until just combined. The dough will be quite crumbly. Add the eggs one by one and mix until well combined. The dough should be now much more liquid. Add the liquor and mix. Fill into the pre-baked crust and smooth out the surface. Sprinkle with the berries and bake for 22-28 minutes or until toothpick inserted in center comes out clean. Take out of the oven and let cool down completely. Decorate with some fresh red currant and dust with confectioner’s sugar. Serve with whipped cream or vanilla ice cream.

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Notes

• Enjoy baking!

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Nutrition

• Serving Size: 12