About this recipe: Make these irresistible tartlets at the height of summer when red berries and currants are in season. The luscious fruits fill tartlet cases made with a light almond pastry and are topped with crisp meringue.
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C * A, E, calcium, copper, iron
When fresh currants and strawberries aren't available, use frozen fruits, thawing them and patting dry with kitchen paper. Or substitute other fruit such as raspberries or blueberries. * Any juice drained from the fruit filling can be stirred into plain low-fat yogurt, added to a fruit salad or used in a milkshake or smoothie. * Try gooseberry and apple meringue tartlets. Make the pastry with ground blanched hazelnuts instead of almonds. For the filling, gently cook 350 g (12½ oz) topped and tailed gooseberries and 1 peeled, cored and sliced cooking apple, about 300 g (10½ oz), with 30 g (1 oz) caster sugar for 10 minutes or until softened. Drain off any excess juice, then beat the fruit with a wooden spoon to make a rough purée (it doesn't need to be smooth). Taste and add a little extra sugar if needed. Divide the filling among the tartlet cases, top with meringue and bake as in the main recipe.
Egg whites do not contain any fat, but they are a source of protein and therefore can be a useful addition to a low-fat diet. * Blackcurrants are an excellent source of vitamin C. On a weight for weight basis they contain 4 times as much vitamin C as oranges. * Strawberries are not only an excellent source of vitamin C, they also contain the phytochemical ellagic acid, which is thought to help to protect against cancer.
I made this as one large tart and used black currants, strawberries, blueberries, cherries and black currant jam. Everyone loved it. Very happy with how it turned out. - 14 Aug 2013