About this recipe:I got this recipe from a friend in Germany. It's a delicious way to use red currants when in season from July.
200g plain flour
1 teaspoon baking powder
125g butter, softened
100g caster sugar
2 egg yolks
1 1/2 teaspoons grated lemon zest
Red currant filling
2 egg whites
100g caster sugar
2 teaspoons cornflour
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Method Prep:25min › Cook:35min › Extra time:30min › Ready in:1hr30min
To make pastry: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
Preheat oven to 170 C / Gas mark 3. Roll out dough and put into a springform tin. Bake in oven for 25 minutes, or until golden yellow.
To make redcurrant filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornflour; beat for 5 minutes. Fold redcurrants into mixture and pour into tin over the partially baked pastry.
Bake in oven for 10 minutes, or until top is lightly browned.
I didn't have a springform tin so I used a fluted flan ring on a baking sheet. This worked really well. I did find it took a bit longer than 25 minutes for the topping to turn golden yellow though. It was delicious - the slight tartness of the berries goes well with the sweetness of the meringue mixture. I will certainly make it again. - 24 Jul 2010
Fabulous. Very easy to make. Looks great when finished; and tastes wonderful. I had so many redcurrants I now wish I'd made two tarts! Still, there is always tomorrow, as I don't think this one will last very long. I agree with other comments, the second bake took longer than 10 minutes. In my oven it took 35. - 14 Jul 2012