Red_Currant_Tart2

This was simple, it tasted good, and I will try it again should I come into red currants like I did last year. The recipe is based upon this one at allrecipes.com. I had some trouble with the crust sticking to the bottom of my springform pan and it took a lot longer to brown the meringue than I thought it would, but all in all, I call this one a win.

Note to self: It’s just occurred to me that a better way to make the crust might be like the crust of lemon squares, where you cut the cold butter into the flour mixture and pat it into the pan. The butter isn’t very well incorporated into the flour, but it works. I believe you would come out with a more cookie-like crust that wouldn’t stick. Yes, I think that would work better. Okay, talking to myself, for next time!

I pulled red currants out of my freezer and measured 2-1/4 cups, then let them thaw completely. Set aside.

I pulled red currants out of my freezer and measured 2-1/4 cups, then let them thaw completely. Set aside.

To make the crust, cream ½ cup butter with ½ cup sugar and 1-1/2 tsp. lemon zest. (Out of lemons, I used 1-1/2 tsp. of dried lemon peel.) Add two egg yolks and mix. Stir in 1-1/2 cups flour and 1 tsp. baking powder.

To make the crust, cream ½ cup butter with ½ cup sugar and 1-1/2 tsp. lemon zest. (Out of lemons, I used 1-1/2 tsp. of dried lemon peel.) Add two egg yolks and mix. Stir in 1-1/2 cups flour and 1 tsp. baking powder.

Work the dough until it holds together and press into a well-buttered 10” springform pan. Chill for 30 minutes.

Work the dough until it holds together and press into a well-buttered 10” springform pan. Chill for 30 minutes.

Bake at 325 degrees for 25 minutes or until golden yellow.

Bake at 325 degrees for 25 minutes or until golden yellow.

To make the filling, 2 egg whites until stiff. Gradually add ½ cup sugar and 2 tsp. cornstarch. Continue to whip until well incorporated. Drain the currants through a colander and gently fold into whipped egg whites mixture.

To make the filling, whip 2 egg whites until stiff. Gradually add ½ cup sugar and 2 tsp. cornstarch. Continue to whip until well incorporated. Drain the currants through a colander and gently fold into whipped egg whites mixture.

Spread filling atop crust and bake for 20 minutes or until top is lightly browned.

Spread filling atop crust and bake for 20 minutes or until top is lightly browned.

Let cool completely before sliding a knife around the edge and wrangling the tart out of the springform pan.

Let cool completely before sliding a knife around the edge and wrangling the tart out of the springform pan.

Everyone really liked the taste, not too sour, not too sweet.

Everyone really liked the taste, not too sour, not too sweet.

Really yummy!

Really yummy!

INGREDIENT LIST FOR RED CURRANT TART

2-1/4 cups fresh or frozen red currants

½ cup butter, softened

1-1/2 tsp. lemon zest

½ cup sugar

2 egg yolks

1-1/2 cups flour

1 tsp. baking powder

2 egg whites

½ cup sugar

2 tsp. cornstarch