When life hands you a bucket of freshly picked red currants, it’s time to bake. A bucketful is a lot of berries, so whether you’re whipping egg whites, creaming butter and sugar, or rolling out dough, get ready—the currants won’t last long.
I’ll admit: before a recent trip to Prague I’d only tasted red currants a few times, and those memories were so distant I’d nearly forgotten how delightful they are. Bright, tangy and slightly sweet, red currants are the perfect summer fruit—and they shine in a meringue tart.
The first step is removing the berries from their stems. This bucket came from only a quarter of a bush—red currants are generous and prolific.
Next, make the crust. This tart uses a sweet, buttery shortbread crust—its gentle sweetness balances the berries’ tartness perfectly.
Whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until combined, then stir in the yolks and vanilla until a soft dough forms. All that butter and sugar together—pure comfort.
For an easy, rustic tart, press the dough directly into the pan—use a pie pan, springform, or tart pan. Prick the crust all over with a fork and bake in a 350°F oven.
While the crust bakes, prepare the meringue. Combine the sugar and cornstarch in a small bowl. In a medium bowl, begin whipping the egg whites with a tablespoon of the sugar-cornstarch mixture and a pinch of salt until soft peaks form—about 2–3 minutes.
Gradually add the remaining sugar-cornstarch mixture in several additions, whipping until the meringue is glossy and holds its shape. Gently fold in the red currants, pour the meringue over the warm crust, and return the tart to the oven for about 15 minutes.
The result is a simple, summery tart that looks and tastes like sunshine. If you don’t have red currants, raspberries or huckleberries make good substitutes. Serve slices with afternoon coffee for the best experience.
Red Currant Meringue Tart
Makes one 9-inch tart
For the crust:
1 1/2 cups (187 g) flour
1/4 cup (55 g) sugar
1 teaspoon (4 g) baking powder
1/2 teaspoon (2 g) salt
1 stick (1/2 cup / 113 g) butter, softened
2 egg yolks
1/2 teaspoon vanilla
For the filling:
2 egg whites
pinch of salt
1/2 cup (110 g) sugar
1 teaspoon (5 g) cornstarch
2 cups (250 g) red currants, rinsed, stemmed and well dried
Preheat oven to 350°F. In a medium bowl whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined. Stir in egg yolks and vanilla until a soft dough forms. Press dough evenly into a 9-inch pie, tart, or springform pan and prick the surface with a fork. Bake 20–25 minutes, until lightly golden and cooked through.
While the crust bakes, make the meringue. Combine sugar and cornstarch in a small bowl. In a medium bowl, whisk the egg whites with a pinch of salt and about a tablespoon of the sugar-cornstarch mixture until soft peaks form (2–3 minutes). Gradually add the remaining sugar-cornstarch in several additions, whisking until glossy and stable. Fold in the red currants gently, pour the meringue over the warm crust, and bake about 15 minutes until the top is lightly browned.
Allow the tart to cool slightly before serving.