Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12