Red Currant Banana Tart

When I first saw the ‘blueberry banana tart recipe’ on Roxana’s Home Baking, I knew for sure I had to make it. However, I have gently tweaked the recipe to my convenience and to suit my husbands taste.

The bright colour and tart flavour of these delicate red currants are harmoniously balanced by honey, bananas, almonds, and nutty spelt.

150 g Wholegrain spelt flour
100 g Almonds, ground
50 g Brown sugar
1/3 tsp Salt
120 g Butter, cut into small pieces and slightly softened
1 Egg yolk
2 tbsp Cold water
350 g Fresh red currants
2 Bananas
3 tbsp Honey
Blueberries and mint leaves to garnish

Place the flour, ground almonds, brown sugar and salt in a bowl. Make a well and add in butter, egg yolk and cold water. Using your fingertips, mix until it forms a smooth pastry dough. Roll it into a ball, wrap in plastic wrap, and place in the refrigerator to chill for about 30 minutes.
Grease a 11-inch tart pan with a little butter and sprinkle with a little flour. Roll the dough out between two sheets of parchment paper to a circle, 1/8 inch / 3 mm thick, and use to line the prepared tart pan. Cover with a plastic film and chill for 30 minutes.
Preheat the oven to 200C/400F. Fill the crust with red currants, then top with banana slices, and drizzle with honey. Bake for about 30 minutes. Garnish, if desired, with blueberries and mint leaves. Cool slightly before slicing.

Title : Red Currant Banana Tart
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