No image available
Member recipe

Redcurrant Tart

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


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!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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


    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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.