This pie is quite light, low-fat - butter is present only in the dough, which is not so much in baked goods. Almost the entire pie consists of a delicate protein-currant filling, which instantly melts in the mouth.
It is necessary
- For the test:
- - 250 g flour;
- - 125 g butter;
- - 75 g of sugar;
- - 1 egg;
- - a pinch of salt.
- For filling:
- - 500 g of red currant;
- - 200 g of icing sugar;
- - 6 egg whites;
- - 1 tbsp. a spoonful of starch.
- Additionally:
- - dry beans as cargo;
- - oil for lubricating the mold.
Instructions
Step 1
Sift flour on the table with a small drop, in the center of which make a depression. Break the egg into the depression, add sugar and a pinch of salt. Place cold butter, cut into thin flakes, along the outer edge of the flour slice. Form a smooth shortbread dough with quick strokes from outside to inside. Wrap the dough in plastic wrap, refrigerate for half an hour.
Step 2
Sort out the currant berries and rinse under water, dry. Roll out the dough on a work surface into a circle with a diameter of 30 centimeters. Lubricate the 28 centimeter (1 inch) split mold with oil. Pour the dough into a mold, going up the walls. Use a fork to prick the dough over the entire surface. Place baking paper on top of the dough, top with beans or peas as a weight. Bake the tart base at 175 degrees for 20 minutes.
Step 3
Beat the cooled egg whites into a strong foam, gradually add the powdered sugar. The foam should be shiny. Stir in a spoonful of starch gently. Set aside 4 tablespoons of protein foam, add currant berries to the rest of the foam.
Step 4
Take out the finished base, remove the weight, spread the meringue with currants over the surface of the dough, spread the protein foam that you put aside on top. Bake the pie for 55 minutes, covering the top with baking paper if it starts to burn. The meringue should be slightly tanned.
Step 5
Cool the meringue and red currant pie completely; before serving, it is advisable to hold it in the refrigerator for at least half an hour.
