Ontario raspberries and red currants are flamboyantly colourful, and together, create delectable edibles, like this fabulous tart.

Preparation Time:

Cooking Time:

Servings: 7

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Ingredients

Crust:

  • 1 1/4 cups (300 mL) quick-cooking rolled oats
  • 1/2 cup (125 mL) ground almonds
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) all-purpose flour
  • 1/4 tsp (1 mL) each salt and nutmeg
  • 1/2 cup (125 mL) butter, softened

Filling:

  • 2 cups (500 mL) Ontario Raspberries
  • 1 cup (250 mL) Ontario Red Currants
  • 1 cup (250 mL) ground almonds
  • 2/3 cup (150 mL) granulated sugar
  • 1/3 cup (75 mL) all-purpose flour
  • 2 tbsp (25 mL) butter
  • 2 eggs
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt

Instructions

Crust:

In bowl, combine oats, almonds, sugar, flour, salt and nutmeg. Cut or rub in butter until mixture is crumbly. Press into 9-1/2-inch (24 cm) flan tin with removable base. Place on baking sheet. Bake in 375°F (190°C) oven for 10 to 12 minutes or until firm and lightly browned. If sides shrink a little, smooth back into place with back of metal spoon.

Filling:

Mix half the almonds and half the sugar with 2 tbsp (25 mL) of the flour. With fork, blend in butter; set aside. Beat eggs with remaining sugar until thick and pale lemon color. Combine remaining almonds and flour, baking powder and salt; stir into egg mixture. Combine raspberries and currants in prepared crust; cover with batter. Sprinkle reserved almond mixture on top. Return to oven on baking sheet. Bake 25 to 30 minutes or until filling is puffed and golden brown. When cooled to lukewarm, remove flan ring. Serve warm or at room temperature.

Nutritional information

  • Protein: 10.5 grams
  • Fat: 31.0 grams
  • Carbohydrates: 57.5 grams
  • Calories: 551