Red Currant Tart - Thermador PROFESSIONAL Series Recipes

RED CURRANT TART

INGREDIENTS
⁄
2
1 cups flour
3
1 tsp. baking powder
¾
cup sugar
1 pinch salt
1 stick (8 tbsp.) butter
1 egg
In Addition
Butter for greasing the dish
Topping
1 lb. red currants
1 cup ground hazelnuts
1 tbsp. breadcrumbs
5 egg whites
1 tbsp. lemon juice
½
1 cups sugar
several times with a fork. Mix the hazelnuts and bread crumbs together and spread
over the pastry base.
Beat the egg whites, lemon juice and sugar until stiff. Mix the drained red currants
with half the egg white mixture and place in the pan. Spread the rest of the egg
white mixture over the berries. Bake as indicated.
10" springform cake pan, approx. 12 slices
CAKES, PASTRIES AND DESSERTS
SETTINGS
TRUE CONV, 325°F
65 – 70 minutes
Springform Cake Pan on Wire Rack
2 2
Put the flour, baking powder and sugar in
a bowl. Add the salt, butter and egg and
knead into a dough ball using the dough
hook on the hand mixer, first on a low set-
ting and then gradually higher until com-
bined. Wrap in foil and chill for ½ – 1 hour.
Wash the red currants, remove the stems
and leave to dry thoroughly.
Grease the pan and line with two thirds of
the dough. Shape the remaining dough
into a roll and use to rim the pan to make
a 1" high outer crust. Prick the pastry base
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