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Member recipe

Redcurrant Tart

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Servings

Serves 6

A summertime favourite from my mum's Czech recipe book. This tart has a cake has a rich sweet pastry base that contrasts with the acid berries and the sweet meringue topping. The pastry is quite hard work, but the result is worth the effort!

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Ingredients

  • BASE
  • 270g plain flour
  • 27g unsalted margarine
  • 90g caster sugar
  • 5 large egg yolks
  • FILLING
  • 500g red currants with stems removed.
  • TOPPING
  • 5 large egg whites
  • 150g caster sugar

Method

    1. Pre-cook two of the egg yolks in boiling water and allow to cool.
    2. Work the flour, margarine, sugar, pre-boiled yolks and remaining three yolks into a thick pastry mass.
    3. Turn into a greased, floured flan tin and bake slowly, 160C / fan140C / gas 3, for 45 to 60 minutes. Allow to cool fully
    4. Fill the cooled base with the red currants.
    5. Beat the egg whites into a stiff foam and gently fold in the sugar. Spread the meringue mix over the red currants and bake at 200C / fan 180C / gas 6 until the peaks are browned. Then serve.

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