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German Red Currant Tart

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
85 min
SERVINGS
10 servings
Dessert German
German Red Currant Tart
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 2 large eggs, separated
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 cup white sugar
  • 2 teaspoons cornstarch
  • 2 1/4 cups red currants
Instructions
1
Combine dry ingredients: In a medium-sized bowl, whisk together flour and baking powder until well combined.
2
Combine wet ingredients: In a separate bowl, use an electric mixer to cream together butter and sugar until light. Add egg yolks one at a time, followed by lemon zest, until a smooth dough forms.
3
Rest the dough: Cover the bowl with plastic wrap and let the dough rest in a cool, draft-free area for 30 minutes.
4
Prepare the oven: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
5
Grease the pan: Grease the bottom and sides of a 10-inch springform pan with butter or cooking spray.
6
Form the dough: Roll out the rested dough into a 10-inch circle and place it in the prepared springform pan.
7
Bake the crust: Bake the dough in a preheated oven for 25 minutes, or until it's golden brown.
8
Prepare the filling: In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
9
Gradually add ingredients: Gradually mix in sugar and cornstarch, then continue beating the egg whites for 5 minutes.
10
Fold in currants: Fold in the reserved currants into the egg white mixture until well combined.
11
Assemble and bake: Pour the filling over the baked crust in the springform pan and return it to the oven. Bake for an additional 10 minutes, or until the top is lightly browned.
12
Cool and serve: Allow the tart to cool to room temperature before serving.