Jeff’s Redcurrant Tart

Jeff Bryant made this delicious tart especially for us with fresh redcurrants from his garden in Queenstown.

Serves 10 approximately

½ cup chopped walnuts (or hazelnuts/almonds) toasted 1 tbsp white or Demerara sugar 150g (5oz) butter 225g (8oz) sugar 2 large eggs 1 tsp vanilla 165g (6oz) self-raising flour 1 tsp baking powder 450g (1lb) of fruit (most other fruit could be substituted for the red currants)