How to Make Blackcurrant Sundaes

These sundaes combine the sweet-tart flavors of blackcurrants and apples with creamy vanilla frosting, all encased in a buttery pastry shell and topped with a burst of raspberry goodness.

Ingredients:

For the Butter Pastry Cases:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Blackcurrant and Apple Filling:

• 1 cup fresh or frozen blackcurrants
• 1 cup peeled, cored, and diced apples (such as Granny Smith)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon cornstarch (optional, for thickening)

For the Vanilla Frosting:

• 1 cup powdered sugar (confectioner’s sugar)
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

For Topping:

• Dried raspberry pieces or fresh raspberries if they are available

Preparation:

For the Butter Pastry Cases:

1. In a food processor, combine the flour and granulated sugar.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg yolk with 2 tablespoons of ice water.
4. Gradually add the egg yolk mixture to the food processor and pulse until the dough starts to come together. If needed, add an extra tablespoon of ice water.
5. Turn the dough out onto a lightly floured surface and knead it gently into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
6. Preheat your oven to 375°F (190°C).
7. Roll out the chilled dough to about 1/8 inch thickness. Cut it into circles that will fit your individual serving dishes. Line the dishes with the pastry circles, pressing them gently to fit. Prick the bottom of the pastry with a fork to prevent puffing.
8. Bake the pastry cases in the preheated oven for about 12-15 minutes, or until they turn golden brown. Remove from the oven and allow them to cool completely.

For the Blackcurrant and Apple Filling:

1. In a saucepan, combine the blackcurrants, diced apples, granulated sugar, and lemon juice. Cook over medium heat until the fruits soften and release their juices, about 5-7 minutes.
2. If the filling needs to be thickened, mix 1/2 teaspoon of cornstarch with a tablespoon of cold water to make a slurry. Stir it into the fruit mixture and cook for another 2-3 minutes until it thickens slightly. Remove from heat and let it cool.

For the Vanilla Frosting:

1. In a mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and vanilla extract, alternating with milk, until you achieve a smooth and fluffy frosting. Adjust the amount of milk as needed to reach your desired consistency.

Assembling the Blackcurrant Sundaes:

1. Fill each cooled pastry case with the blackcurrant and apple filling.
2. Pipe a swirl of vanilla frosting on top of the fruit filling in each pastry case using a piping bag or a plastic sandwich bag with the corner snipped off.
3. Garnish each sundae with dried raspberry pieces or fresh raspberries.
4. Serve immediately!