Recipes for Steam Cooking

cakes, pastries and desserts
112
RED CURRANT TART
INGREDIENTS
1

⁄ cups our
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
1
½ cups sugar
SETTINGS
TRUE CONV, 325°F
65 – 70 minutes
Springform Cake Pan on Wire Rack
22
Put the our, 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, rst on a low setting and then
gradually higher until combined. 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 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 sti. 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