My love of black currants is the legendary stuff of legend. Unfortunately, they’re not readily available in America, and my tiny black currant bush doesn’t produce very much in the summer, let alone in January. What bad luck! But black currant jam and creme de cassis are readily available in America. What good luck! For a while now, I’ve been wanting to make a bakewell tart…a tart with a pate sucree crust, a layer of jam, and a layer of almond-cake-like frangipane. I have such fond memories of eating them as a child, when we lived in England, out of a little box, with fondant and a cherry. Mine would be a little different, though. Of course I wanted to use black currant jam. And then I decided to add dried tart cherries and chocolate chips, for a balance of deliciousness. I soaked the cherries in cassis, then mixed them with the jam and the chocolate, and, I must say, the combination is killer! Especially together with the crispy cookie-like crust and the soft fragrant almond topping. A wonderful combination of crunchy, chewy, sweet and tart.
Here’s Ska Jam by Tommy McCook and the Supersonics