The Zesty Currant Squares Recipe: Sweet Homemade Delight

Sweet and tart currant squares dance with rustic charm on your dessert plate.

Memories of grandma’s kitchen whisper through each buttery bite.

Delicate pastry cradles jewel-like fruit in a delightful embrace.

Crumbly edges hint at homemade comfort waiting to be savored.

A simple recipe promises pure pleasure without complicated techniques.

Baking these treats connects you to generations of home cooks who treasured such delectable moments.

You’ll want to slice into these squares and celebrate pure, uncomplicated joy.

Mary Berry Currant Squares FAQ Guide

• What are currants in this recipe?

Currants are small, tart dried fruits that give these squares a rich, sweet-tangy flavor and dense texture, typically darker and smaller than raisins.

• Can I use fresh currants instead of dried?

Fresh currants work differently and might make the filling too watery. Dried currants are recommended for maintaining the right consistency and traditional taste of the recipe.

• Why do I need to chill the pastry dough?

Chilling helps the butter solidify, which creates flakier, more tender pastry layers and prevents the dough from shrinking during baking.

• How do I know when the currant squares are perfectly baked?

Look for a golden-brown color across the top pastry layer and slightly firm edges. The pastry should appear crisp and set, not pale or soggy.

Why Mary Berry Currant Squares Are A Classic Snack

• Bake with Minimal Effort: This recipe requires simple techniques like rubbing butter into flour and rolling out pastry, making it accessible for bakers of all skill levels.
• Celebrate Versatile Dessert: Perfect for afternoon tea, family gatherings, or casual weekend treats with its comforting flavor and easy-to-share square format.
• Create Nostalgic Flavors: Traditional currant filling combined with warm spices delivers a classic taste that reminds you of homemade bakery treats from childhood.
• Prepare in Advance: The recipe allows for chilling pastry and can be made ahead of time, offering flexibility for busy home cooks who want a delicious homemade dessert.

Mary Berry Currant Squares Ingredient Breakdown

• Flour: A key component for creating the pastry base and topping.
• Cold Butter: Provides flakiness and rich flavor to the pastry.
• Water: Helps bind the pastry dough together.

• Currants: Sweet and tangy dried fruit that forms the main filling of the squares.
• Brown Sugar: Adds deep sweetness and caramel-like flavor to the filling.
• Butter: Helps create a smooth and rich filling texture.

• Caster Sugar, Ground Spice: Adds final touch of sweetness and warm flavor to the currant squares.

How To Make Mary Berry Currant Squares

Step 1: Prepare Buttery Pastry Dough

Blend cold butter into flour using your fingertips until the mixture looks like coarse crumbs. Work quickly to keep the butter cold and create a light, flaky texture.

Step 2: Create Pastry Base

Add cold water gradually to the flour mixture, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 15 minutes to allow the gluten to relax and butter to firm up.

Step 3: Craft Delicious Currant Filling

• Butter
• Brown sugar
• Warming spices

Stir the ingredients over low heat until they meld together. Fold in currants and let the mixture cool slightly.

Step 4: Shape the Pastry Base

Roll out half the chilled pastry dough and carefully line a baking tray, ensuring even coverage and pressing gently into the corners.

Step 5: Spread Currant Mixture

Evenly distribute the currant filling across the pastry base, creating a smooth, consistent layer that reaches the edges.

Step 6: Top with Remaining Pastry

Roll out the remaining dough and gently place it over the currant filling. Carefully seal the edges by pinching or crimping to prevent filling from leaking.

Step 7: Bake to Golden Perfection

Slide the tray into a preheated oven and bake until the pastry turns a beautiful golden brown, with edges becoming crisp and slightly darker.

Step 8: Add Final Sweet Touch

Immediately after removing from the oven, sprinkle a generous dusting of caster sugar over the top, allowing it to melt slightly and create a sparkling finish.

Step 9: Slice and Serve

Allow the pastry to cool completely, then cut into neat, inviting squares using a sharp knife. Serve and enjoy the rich, buttery treat.

Top Tips For Mary Berry Currant Squares

• Chill the Dough: Refrigerate pastry for at least 15 minutes to prevent shrinking and create a flakier texture.
• Distribute Currants Evenly: Spread filling uniformly to ensure each square has consistent flavor and texture.
• Test Baking Doneness: Look for golden-brown edges as a sign that the squares are perfectly baked.
• Adjust Sugar Level: Reduce brown sugar for a less sweet version or use alternative sweeteners like honey.
• Enhance Flavor Variation: Experiment with mixed spices or add orange zest to the currant filling for depth.

Fun Twists On Mary Berry Currant Squares

• Gluten-Free Currant Squares: Replace wheat flour with almond or gluten-free flour blend. Use dairy-free butter alternative for celiac or gluten-sensitive individuals.
• Low-Sugar Version: Substitute brown sugar with stevia or monk fruit sweetener. Add cinnamon for extra flavor depth without increasing sugar content.
• Berry Swap Variation: Replace currants with mixed berries like raspberries or blueberries. Adjust sugar levels to complement the new fruit's natural sweetness.
• Vegan Adaptation: Use coconut oil instead of butter. Select plant-based butter substitute and coconut sugar for similar texture and caramel notes.

Great Pairings For Mary Berry Currant Squares

• Savor Sweet Tea Pairing: Brew a classic black tea with a hint of bergamot to complement the currant's tangy sweetness and balance the pastry's rich buttery texture.
• Create Vanilla Cream Companion: Serve a chilled vanilla bean custard or light cream alongside the squares, enhancing the dessert's warm spices and providing a smooth, cool contrast.
• Match Dessert Wine Delight: Select a medium-sweet Sauternes or late harvest Riesling to echo the currants' fruity notes and harmonize with the pastry's caramelized edges.
• Craft Cinnamon Coffee Connection: Prepare a smooth, medium-roast coffee with a dash of cinnamon to mirror the spices in the currant filling and add warmth to each bite.

How To Store Mary Berry Currant Squares Properly

• Place cooled currant squares in an airtight container, layering with parchment paper between rows to prevent sticking. Enjoy within 3-4 days for optimal freshness.
• Wrap individual squares tightly in plastic wrap, then place in a freezer-safe container or ziplock bag. Store up to 2 months for later enjoyment. Freeze immediately after complete cooling.
• Keep squares in a sealed container at room temperature for 1-2 days. Ensure area is cool and dry to maintain texture and prevent moisture buildup.
• Warm squares in preheated oven at 300°F for 5-7 minutes.

Currant Squares Recipe

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4.7 from 12 reviews

• Total Time: 50-60 minutes
• Yield: 8 1x

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Description

Homemade currant squares bring nostalgic family bakery charm straight to your kitchen, blending sweet-tart berries with buttery pastry. Delicate crumble topping and rich currant filling promise a delightful slice of comfort you’ll savor with every bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 grams (17.6 ounces) Currants
• 120 grams (4.2 ounces) Salted Butter
• 240 grams (8.5 ounces) Brown Sugar

Pastry Ingredients:

• 300 grams (10.6 ounces) Plain Flour
• 150 grams (5.3 ounces) Salted Butter, cold
• 75 milliliters (2.5 fluid ounces) Ice Cold Water

Finishing Ingredients:

• 2 teaspoons Mixed Spice
• Caster Sugar for topping

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Instructions

1. Blend chilled butter into flour using fingertips until mixture resembles coarse sand-like texture.
2. Introduce cold water gradually, kneading until cohesive pastry forms. Refrigerate dough for 15 minutes to stabilize.
3. In a saucepan, gently melt butter with brown sugar and warming spice, creating a rich caramel-like base. Fold currants into the warm mixture.
4. Carefully roll out half the pastry and press into baking tray, ensuring even coverage across bottom and edges.
5. Distribute currant filling uniformly across pastry base, creating a consistent layer.
6. Roll remaining pastry and delicately drape over filling. Crimp and seal edges thoroughly to prevent leakage.
7. Bake at 375°F for 35-40 minutes until pastry turns golden brown and filling bubbles slightly.
8. Immediately dust surface with fine caster sugar while still warm, allowing sugar to slightly melt and create delicate glaze.
9. Allow pastry to cool completely at room temperature before slicing into precise square portions.

Notes

• Butter Temperature Matters: Use chilled butter and work quickly to create a crumbly, flaky pastry texture that melts in your mouth.
• Currant Flexibility: Swap currants with raisins, sultanas, or mixed dried fruit for a personalized twist that suits your taste preferences.
• Prevent Soggy Bottom: Lightly dust the base pastry with ground almonds or breadcrumbs to absorb excess moisture and ensure a crisp crust.
• Gluten-Free Adaptation: Replace wheat flour with a gluten-free blend to make this recipe suitable for those with dietary restrictions, maintaining the same delicious flavor profile.

• Prep Time: 20 minutes
• Cook Time: 30-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0.3g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg