Redcurrant Tart

Redcurrant TartThis is very easy, as long as you don’t mind making pastry, and it’s totally delicious of course. The sharp tangy redcurrants work very well with the sweet meringue.


  • 200g plain flour
  • 1 teaspoon baking powder
  • 125g butter
  • 100g caster sugar
  • 2 egg yolks
  • 1½ teaspoons lemon zest

Redcurrant Filling:

  • 2 egg whites
  • 100g caster sugar
  • 2 teaspoons cornflour
  • 250g redcurrants

Make the pastry by rubbing the butter into the flour and baking powder. Add the sugar, lemon zest and egg yolks and mix to form a dough. Leave to rest for 30 minutes. Roll out the dough and line a 10″ tin. Bake for about 15 minutes at 170°C.

To make the redcurrant filling, beat the egg whites until stiff. Gradually incorporate the sugar and cornflour and beat for another minute or so. Fold the redcurrants into the mixture and pour over the pastry base. Bake for about 20 minutes. Serve warm or cold.

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