REDCURRANT AND ALMOND PIE
Rediscovering Kansistriwel Tart: A Delicious Redcurrant and Almond Pie
Food is an integral part of our cultural identity, and each region has its unique culinary specialties. One such specialty is the Kansistriwel pie, also known as redcurrant pie, which originates from Alsace, in the Eastern France. This tart is a perfect balance of sweet and sour, with the tangy redcurrants complementing the delicate pastry shell.
A Piece of Alsace in Your Kitchen
Alsace is famous for its gastronomy. The region is known for its wines, cheeses, and cured meats, but it is also renowned for its desserts. The Kansistriwel pieis one such specialty. It’s a simple dessert that consists of a pastry shell filled with redcurrants, sugar, and sometimes almonds.
The Perfect Balance of Sweet and Sour
Redcurrants are well-known for their sourness, which is why they are often paired with sweet desserts like pies and tarts. However, the sourness can be overpowering, which is why I decided to add an almond cream to my Kansistriwel pie. The cream adds a nutty hint that complements the redcurrants and balances out the sourness. The result is a delicious dessert that is sweet, tangy, and nutty all at once.
Choosing the Right Pastry
The pastry is an essential part of any tart or pie, and it is important to choose the right one. For my Kansistriwel pie, I opted for a shortcrust pastry, which is a traditional pastry used in French cuisine. The pastry is delicate and crumbly, which works well with the tartness of the redcurrants. However, you may use puff pastry if you prefer a flakier texture.
Tips and Tricks for Using Redcurrants
Redcurrants can be tedious to destem. To make the process easier, you can use a fork to gently pull the berries off the stem. This method is quick and efficient and saves you from having to pick each berry off individually.
REDCURRANT AND ALMOND PIE
Ingredients
- 1 shortcrust pastry
- 1 vanilla clove
- 50 g brown caster sugar + 2 tbsp for the end
- 1 egg
- 80 g ground almonds
- 80 g butter softened
- 300 g fresh redcurrants destemmed
Instructions
- Preheat the oven to 180° C.
- Place the pastry in a pie tin and prick it all over with a fork.
- In a bowl, whisk the egg with the vanilla, sugar, butter and almonds.
- Pour this mixture into the pie and add the redcurrants delicately over.
- Sprinkle some sugar and bake for 35 minutes.
Déroulez votre pâte dans un moule beurré et fariné et piquez le fond à la fourchette.
Enfournez pendant 35 minutes.
