← All recipes

🍽️ Red Currant Tart with Meringue Topping

1200 kcal · 30 min · 4 servings

Red Currant Tart with Meringue Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Sift the flour onto a clean work surface.
  2. 2. Make a well in the center of the flour.
  3. 3. Place the egg yolk into the well.
  4. 4. Place small pieces of butter around the edge of the flour.
  5. 5. Add a pinch of salt.
  6. 6. Roughly chop the ingredients together with a knife.
  7. 7. Quickly knead the mixture into a smooth dough.
  8. 8. Shape the dough into a ball.
  9. 9. Wrap the dough ball in cling film.
  10. 10. Let the dough rest in the refrigerator for 30 minutes.
  11. 11. Grease a springform pan well.
  12. 12. Roll out the dough on a floured surface.
  13. 13. Place the dough into the prepared pan.
  14. 14. Shape a crust edge from the dough.
  15. 15. Prick the base several times with a fork.
  16. 16. Pre-bake the base at 175 degrees for 15 minutes.
  17. 17. Wash the red currants.
  18. 18. Pick the berries off the stems.
  19. 19. Let the berries drain well in a sieve.
  20. 20. Whip the egg whites until very stiff.
  21. 21. Slowly trickle the sugar into the stiff egg whites.
  22. 22. Continue whipping until the sugar is dissolved.
  23. 23. Gently fold the almonds into the meringue mixture.
  24. 24. Gently fold the red currants into the meringue mixture.
  25. 25. Fill the mixture into the pre-baked shell.
  26. 26. Do not smooth the surface.
  27. 27. Adjust the oven to 180 degrees.
  28. 28. Bake the tart for another 25 minutes.
  29. 29. Remove the tart when the meringue is lightly browned.

Nutrition per serving