Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Redcurrant Tart
Serves 6
More effort
Total time:
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!
Skip to 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
step 1
Pre-cook two of the egg yolks in boiling water and allow to cool.step 2
Work the flour, margarine, sugar, pre-boiled yolks and remaining three yolks into a thick pastry mass.step 3
Turn into a greased, floured flan tin and bake slowly, 160C / fan140C / gas 3, for 45 to 60 minutes. Allow to cool fullystep 4
Fill the cooled base with the red currants.step 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.
