Peach & Red Currant Tart | Recipes | Cook For Your Life
Peach & Redcurrant Tart- cook for your life- anti-cancer recipes

Peach & Red Currant Tart

Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

This simple, fresh tart is a wonderful summer treat. Red currants are a bit time-consuming to prep, but they’re well worth the trouble, as the delicious tartness of the currants perfectly balances the sweet taste...


  • 1 recipe Easy Whole-Wheat Tart Dough in an 8- or 9-inch tart pan, or 1 pre-made whole-wheat pie crust
  • 2 pounds ripe peaches
  • 1 pint red currants, washed, picked over, and de-stemmed
  • 1 tablespoon fine brown sugar, or to taste
  • Fresh mint, cut into chiffonade (optional, for serving)
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Nutrition Facts


192 cals


8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


31 g


13 g


4 g


2 g


118 mg


  1. Preheat the oven to 375 degrees.
  2. Line the tart crust with parchment paper and fill the tart crust with baking beans or pie weights. Blind bake the pie crust for 15 minutes, then remove the beans and paper. Return the crust to the oven and bake until golden, another 20-25 minutes or so. Set on a rack to cool.
  3. Meanwhile, in a bowl or small pot, pour boiling water over the peaches — this will make it easier to remove the skins. Let them sit for 1 minute, then use a fork to peel off the skin. The skin should split where the fork goes in, making it easy to pull off. Cut the peaches in half and remove the pits, then slice them into thin wedges.
  4. In a mixing bowl, gently toss together the peach wedges, red currants, and sugar. Put the bowl in the fridge to chill.
  5. Just before serving, use a slotted spoon to fill the tart crust with the chilled fruit. For a less-rustic look, you can also arrange the peach wedges into a pattern. Reserve any leftover juices in a bowl to spoon over the tart as you serve. Decorate with a few shredded mint leaves and serve.

Chef Tips

If you are tired, buy frozen pastry at the store. The filling for this tart is also delicious on its own as a summer salad.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society