Currant Tart


  • 2 cups dried currants
  • ¼ cup ruby Port
  • ½ 15-ounce package All Ready Pie Crusts (1 crust)
  • 2/3 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • Whipped cream (optional)

1. Combine currants and Port in small bowl. Let stand 30 minutes. 2. Meanwhile, Preheat oven to 400°F. Press out crust on lightly floured work surface to remove creases. Transfer to 9-inch-diameter tart pan with removable bottom. Line crust with aluminum foil. Fill foil-lined crust with dried be...

View full recipe at SpringPad


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