Currant Tart with Sour Cream

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

450 g flour
250 g butter
125 g suar
some rum or water

For the cream:

1 egg (s)
125 g suar
250 g quark
600 g sour cream

For covering:

500 g currants
2 tablespoon sugar
1 tablespoon cornstarch
possibly milk, for brushing

Instructions

Prepare the shortcrust pastry and refrigerate for at least 1 hour.
Roll out about half of the dough and line the tart pan or a springform pan (28 or 30 cm) with it.
Boil the currants with sugar and starch thickly over low heat and allow to cool.
Beat the egg with sugar until creamy, stir with the quark and sour cream until smooth and spread on the pastry base. Spread the currant mixture on top.
Roll out the remaining dough and place a grid over the mass. Press the edges well. Shape the rest of the dough into rolls and use them to fold the edge.
Brush with a little milk if necessary.
Bake at 180 ° C for about 35-45 minutes.

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