Blackcurrant Shortbread Pie
6 servings
60 minutes
Black currant sand pie is a true embodiment of European culinary elegance. Its base is crumbly shortcrust pastry with delicate citrus notes of orange zest and a gentle nutty aroma of almond. Black currant adds a tangy acidity balanced by the sweetness of sugar and the vanilla softness of powdered sugar. This pie is perfect for a cozy family tea or festive table, impressing with its sophistication and harmony of flavors. It is best served slightly warm, dusted with delicate powdered sugar to highlight its airy structure. The history of such pies traces back to European culinary traditions where currants have long been used to impart rich flavor and noble freshness to desserts.
1
In a blender, grind the almonds, chocolate, powdered sugar or sugar, and zest.
- Almond: 100 g
- Chocolate: 20 g
- Icing sugar: 100 g
- Sugar: 100 g
- Orange zest: 2 tablespoons
2
Mix flour, semolina, sugar, and butter with a mixer; when the mixture is uniform, add the egg, mix, and add orange juice. Knead the dough.
- Wheat flour: 200 g
- Semolina: 1 tablespoon
- Sugar: 100 g
- Butter: 120 g
- Chicken egg: 1 piece
- Orange juice: 4 tablespoons
3
Place the dough in a form (22–25 cm), prick with a fork, and put it in the freezer for 15–20 minutes. Preheat the oven to 200 degrees.
4
Mix the almond mixture with black currants (if the berries are frozen, pour boiling water over them in a colander and leave over a bowl).
- Blackcurrant: 400 g
5
Take the dough out of the freezer and place currants on top. Bake at 200 degrees for 30-40 minutes.
- Blackcurrant: 400 g
6
Sprinkle with powdered sugar when serving.
- Icing sugar: 100 g
