Gosia Cooks: Shortcrust pastry with currants and meringue
The taste of summer is seasonal fruit. It’s time to use them on a delicious shortcrust pastry. In addition, sweet white meringue and sour red currants are the perfect combination of flavors. It is no accident that in August we have white and red colors on the occasion of August 25 and Polish Food Day.
Ingredients for the dough:
- 200 g of butter
- 250 g of coarse flour
- 50 g of sugar
- 1/2 teaspoon baking powder
- 4 yolks
Ingredients for the meringue:
- 4 proteins
- 200 g of sugar
- 3 teaspoons of potato flour
- 700 g of red currant
- 3 tablespoons of potato flour
Place all the ingredients for the shortcrust pastry in a bowl and knead it. We stick it to a rectangular form lined with baking paper. Use a fork to punch the bottom and put it in the oven preheated to 180ºC. for 20 minutes.
Mix the currants with the potato flour. We put on the baked bottom.
Mix the proteins, gradually add sugar until you get a thick shiny foam. We teach meringue on currants.
Bake the dough for about 20 minutes at 180ºC. then reduce the temperature to 60ºC. and dry the meringue for about 10-15 minutes.
I used a rectangular sheet with dimensions of 24 x 30.
Enjoy your meal!
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