A very tasty seasonal fruit recipe this week; this one is based on a recipe for a redcurrant cake in ‘Jane Grigson’s Fruit book’ but works well with blackcurrants too. Rich biscuity pastry, tangy fruit and a creamy meringue topping and you’ll probably have a bit of pastry left over for some jam tarts!.....
375g caster sugar,
4 eggs separated,
100g ground almonds,
300g plain flour,
200g blackcurrants removed from stalks,
2 pears peeled, cored and diced, .
Cream the butter with 125g of the sugar and mix in the almonds, egg yolks and flour.
Roll out the dough and line a 9 or 10 inch tart tin and bake the case at 180c for 20 minutes.
Mix 125g sugar with the currants and pears and cook gently for 10 minutes to drive away some excess water that might make your pastry soggy.
Reunite juice and berries.
Whip the egg whites until stiff add half the remaining sugar and whip again, then fold in the remainder.
Spread the fruit mixture across the pastry base, arrange the meringue over the top and bake at 220c for 15 minutes or until the meringue is nicely browned.
Serve warm or cold.
The taste tests are in - so far: 6 people thought Blackcurrant Meringue Pie was Yummy 0 thought Yuck. What about you - Yum or Yuck?!