Shortcrust Pie with Black Currants
Baking and Desserts • European
Description
Shortcrust pie with black currants
Ingredients
- Black Rowan 15 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Semolina 1 tablespoon
- Orange zest 2 spoons
- Cinnamon 1 tablespoon
- Orange juice concentrate 4 spoons
- Almond 5 oz
- Chocolate 0 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
In a blender, grind the almonds, chocolate, powdered sugar or sugar, and zest.
Step 2
Using a mixer, combine the flour, semolina, sugar, and butter until the mixture is smooth. Then add the egg, mix well, and incorporate the orange juice. Knead the dough.
Step 3
Place the dough in a 22–25 cm (9–10 inch) baking dish, prick it with a fork, and put it in the freezer for 15–20 minutes. Preheat the oven to 390°F (400 degrees Fahrenheit).
Step 4
Mix the almond mixture with the blackcurrants (if the berries are frozen, pour boiling water over them in a colander and let them drain over a bowl).
Step 5
Remove the dough from the freezer and place the currants on top. Bake at 390°F for 30–40 minutes.
Step 6
Sprinkle with powdered sugar before serving.
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