Recipes > Desserts > Tarts > Red-Currant and Raspberry Tart

Red-Currant and Raspberry Tart


  • 1 1/2 pints of picked currants
  • 1/2 pint of raspberries
  • 3 heaped tablespoonfuls of moist sugar
  • 1/2 pound of short crust


Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.

Time: 1/2 to 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable in June, July, and August.


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The Book of Household Management (1861).

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