Red Currant Tart with Meringue
- For the dough
- 240 grams
- 60 grams
- 120 grams
- For preparation
- 500 grams
Butter (for the mold)
Pastry flour (for shape and work surface)
Preheat oven to 200°C (approximately 390°F).
For the dough: Place all ingredients in a bowl and chop using a large knife. Then quickly knead by hand until smooth. Shape dough into a ball, cover in plastic wrap and chill for 1 hour.
Line bottom of a springform pan with butter and flour. Roll out dough on a floured work surface. Line pan with pastry and a rim of about 4 cm high (approximately 1-1/2 inches). Cover with parchment paper and dried legumes and pre-bake for 10 minutes.
For the filling: Rinse currants, remove from stems and drain in a colander. Beat egg whites until stiff. Gradually add sugar and lemon juice while beating constantly. Fold almonds and up to 3 tablespoons of currants into the mixture. Pour into springform pan on the pre-baked crust. Sprinkle remaining berries over.
Place cake in oven at 180°C (approximately 350°F) and bake for 50-60 minutes. Let cool and loosen from pan. Sprinkle with powdered sugar and serve.