red currants are in season. our tree is going nuts and has produced tons of berries. its a lot of work, but hey, so worth it. besides syrup and jam this is our favorite recipe.
red currant tart w. meringuage
the crust
200 g flour
pinch of salt
100 g cold butter
2 – 3 spoons of sugar
lemon peel
1 egg
pour flour and salt into a bowl. add the butter in small flakes. knead this until the paste gets smooth. add the sugar and the lemon peel. beat the egg and add it into the dough. mix it quickly. put the dough into the fridge for 30 m.
spread the dough on a baking tray. with a fork punch wholes into it. at 220 degree celsius bake it for 20 min. or till golden brown. let cool for a moment.
meringuage
2 egg whites
pinch of salt
100 g. sugar
(we usually do it with 1 egg, just half all ingredients, which is perfectly fine)
beat the egg white with the salt until it holds itself up in the form. add half of the sugar and continue mixing till the mixture gets a shiny texture. then add the rest of the sugar quickly.
500 g red currants
mix half the meringuage with the berries. spread onto the crust. bake this for a few minutes. then design the top of the berries with the meringuage. bake for another few minutes or until light brown. done.
