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blackcurrant plate pie slice in bowl jug of cream pouring.

Blackcurrant Plate Pie

Janice Pattie
A sweet shortcrust pastry pie filled with a delicious fresh and fruity blackcurrant compote. It's a classic fruit pie or tart baked on an ovenproof plate, perfect for a summer dessert.
5 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Chilling and baking blind time 40 minutes
Total Time 1 hour 25 minutes
Course Baking, Dessert
Cuisine British
Servings 6
Calories 448 kcal

Equipment

  • 1 Food Processor (optional)
  • 1 Large bowl If not using food processor
  • 1 weighing scales
  • 1 Measuring spoons
  • 1 knife
  • 1 rolling pin
  • 1 Pastry brush
  • 1 dessert spoon
  • 1 23 cm ovenproof plate
  • 1 Baking tray (sheet)

Ingredients
 

For the shortcrust pastry

  • 170 grams plain flour all-purpose flour
  • 40 grams ground almonds
  • 100 grams butter
  • 30 grams caster sugar superfine sugar
  • 1 pinch salt
  • 2 tbsp water or more as required

For the filling

To finish

  • 1 tablespoon of milk
  • 1 tablespoon caster sugar

Instructions
 

Make the blackcurrant compote

Make the pastry

  • Make the shortcrust pastry by putting 100 g (½ cup) butter, 170 g (1 cup) plain (all purpose) flour and 40 g (⅓ cup) ground almonds in a food processor and processing until it resembles fine breadcrumbs.
  • OR in a bowl, rub the butter into the flour with your fingers until it looks like coarse breadcrumbs. Then stir in the ground almonds.
  • Stir in 30 g (2 tbsp) caster sugar and a pinch of salt, then add the water and pulse to bring the mixture together (or bring together with a knife). Knead only very lightly, then wrap in clingfilm and chill in the refrigerator for at least 20 minutes.
    Ball of pastry in cling wrap

To assemble the pie

  • Pre-heat the oven to 180℃.
  • Divide the pastry into two pieces about ⅓ and ⅔ of the dough. Dust your work surface and the rolling pin with a little flour and roll out the smaller piece of dough.
  • Place the pastry the base of a 23 cm (9 in) ovenproof plate and trim the excess pastry with a knife.
  • Spoon the blackcurrant compote onto the pastry.
  • Spread it over the pastry leaving about 2½ cm (1 in) of pastry around the edge.
  • Brush the edge of the pastry that is on the plate with 1 tbsp milk.
  • Roll out the remaining ⅔ of dough to make lid for the tart. It should be slightly larger than the plate. Lay the top of the tart over the fruit compote.
  • Trim and crimp the edge of the pastry. Make two holes in the middle of the tart top to let out the steam.
  • Place the pie onto a baking tray and brush the pastry with milk. Scatter over 1 tbsp of caster sugar.
  • Bake for 35 minutes or until light golden brown. Dust with more caster sugar if liked.
  • Serve warm or at room temperature with cream, custard, yogurt or ice cream.
    blackcurrant plate pie slice in bowl jug of cream pouring.

Notes

If using ready-made pastry you will need 450g packet of all-butter shortcrust pastry.
 
 

Nutrition

Calories: 448kcalCarbohydrates: 56gProtein: 6gFat: 23gSaturated Fat: 9gCholesterol: 62mgSodium: 114mgPotassium: 189mgFiber: 2gSugar: 29gVitamin A: 414IUVitamin C: 4mgCalcium: 73mgIron: 2mg