Currant Tart with Meringue Cap
Currant tart with meringue cap is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 100 g sugar
- 200 g butter
- 1 pinch salt
- 1 egg yolk
- 750 g red currants
- 4 egg whites
- 150 g sugar
- 150 g Ground Almonds
Instructions
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1.
Sift the flour onto a work surface. Press a well in the middle and add the egg yolk. Place small pieces of butter on the edge. Add a pinch of salt. Cut everything with a knife and quickly knead into a smooth dough. Shape into a ball, wrap in foil, and chill in the refrigerator for 30 minutes.
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2.
Grease a springform pan. Roll out the shortcrust dough on a floured surface, place it in the pan, form a rim, and prick the bottom several times with a fork. Blind bake at 175 °C for 15 minutes.
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3.
Wash the currants and pluck them from the stems. Drain well in a sieve. Whisk the egg whites very stiffly, drizzle in sugar and continue whisking. Gently fold in the almonds and currants. Pour the mixture into the pre-baked crust, do not smooth it out. Set the oven to 180 °C and bake the tart for another 25 minutes until the meringue is lightly browned.
