Red Currant Meringue Tart
Makes one 9-inch tart
For the crust:
1 1/2 cup (187 grams) flour
1/4 cup (55 grams) sugar
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) salt
1 stick (1/2 cup or 113 grams) butter, softened
2 egg yolks
1/2 teaspoon vanilla
For the filling:
2 egg whites
pinch of salt
1/2 cup (110 grams) sugar
1 teaspoon (5 grams) corn starch
2 cups (250 grams) red currants, rinsed, removed from their stems and well-dried
Preheat oven to 350. In a medium bowl whisk together flour, sugar, baking powder, and salt. Add the softened butter and mix until combined. Stir in egg yolks and vanilla until a soft dough forms. Press evenly into a 9-inch pie pan, springform pan, or tart pan and prick all over with a fork. Bake for 20-25 minutes or until the crust is lightly brown and cooked through.
While the crust is baking – make the meringue.
Combine the sugar and corn starch together in a small bowl. In a medium bowl begin whisking the egg whites, a pinch of salt and about a tablespoon of the sugar/cornstarch mixture. Beat for 2-3 minutes or until soft peaks form. Slowly, in several additions, add the remaining sugar/cornstarch to the egg whites until the mixture is glossy and holds its shape. Gently fold in the red currants. Immediately pour the meringue over the warm crust and bake the tart for about 15 minutes or until the top has browned slightly.
Let cool slightly and serve.