Red Currant Almond Tart with Meringue Topping

Red Currant Almond Tart with Meringue Topping is a delightful dessert that brings together the tartness of red currants, the richness of almonds, and the soft sweetness of meringue. This dessert is perfect for showcasing the bright and juicy red currants, making it an ideal treat during their peak season. The almond-infused crust adds a nutty flavor that perfectly complements the fresh fruit. A meringue topping adds a light, airy texture, creating a balance with the crispiness of the tart base. Ideal for family gatherings or special occasions, this tart is not only delicious but also visually stunning. It's a breeze to prepare, taking just over an hour, and is sure to impress anyone who tastes it. If you enjoy the blend of sweet and tangy, this recipe is sure to become a favorite. Pair it with a cup of coffee or tea for a perfect afternoon treat.

Ingredients

For the Crust:

200 g all-purpose flour
1 pinch of salt
50 g ground almonds
100 g sugar
3 egg yolks
100 g butter

For the Topping:

300 g red currants
3 egg whites
120 g sugar
1 tbsp cornstarch
50 g chopped almonds

Preparation Time

Total Time: 70 minutes

Step-by-Step Instruction

In a bowl, combine the flour with salt, ground almonds, and sugar.
Create a well in the center of the dry mixture and add the egg yolks.
Add chunks of butter around the edges and knead the mixture until it forms a dough.
Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Separate the red currants from their stems and set aside.
Grease a tart pan with butter or any preferred fat.
Preheat your oven to 200 degrees Celsius.
Roll out the chilled dough and press it into the tart pan, forming a small border.
Bake the crust in the oven for 20 minutes at 180 degrees Celsius.
While the crust bakes, prepare the topping by whisking the egg whites until stiff peaks form, then gradually add the sugar and cornstarch.
Gently fold in the red currants and chopped almonds into the whipped egg whites.
Remove the tart base from the oven and evenly spread the meringue mixture on top.
Return the tart to the oven and bake at a reduced temperature of 140 degrees Celsius for another 20 minutes.
Once cooked, allow the tart to cool. Dust with powdered sugar if desired.
Serve the tart at room temperature or chilled, depending on your preference.

Tips

Substitutions: You can replace almonds with hazelnuts for a different flavor.
Techniques: Ensure the egg whites are room temperature for better volume when whisking.
Storage: The tart can be stored in the refrigerator for up to three days.

Nutritions

Calories: 350 per serving
Protein: 7g
Fats: 18g
Carbs: 42g

Variations

Gluten-Free: Use almond or coconut flour in place of all-purpose flour.
Vegan: Substitute egg yolks with flaxseed meal and water, and egg whites with aquafaba.

Serving Suggestions

Serve with vanilla ice cream or a dollop of whipped cream for added indulgence.
Pair with fresh berries on the side for a burst of freshness.

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