Red Currant Tart with Meringue

0
Average: 0 (0 votes)
(0 votes)
Red Currant Tart with Meringue
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
1
For the dough
240 grams
60 grams
1
120 grams
cold Butter
For preparation
500 grams
dried Legumes
Butter (for the mold)
Pastry flour (for shape and work surface)
For the filling
500 grams
4
200 grams
1 tablespoon
100 grams
peeled, ground almonds
Powdered sugar (for dusting)

Preparation steps

1.

Preheat oven to 200°C (approximately 390°F).

2.

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.

3.

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.

4.

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.

5.

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.