Monday, July 24, 2006
1/2 lb Redcurrants
1/2 lb Raspberries
2 Eggs plus two extra egg whites
8 oz Sugar
A little lemon peel
Make the pastry using the flour, butter, egg yolks and two tablespoons of the sugar, plus the lemon peel. Leave in a cool place for at least half an hour.
Destalk the redcurrants.
Boil two tablespoons of sugar in about half a gill of water. Add the fruit. Boil for a few moments only. Lift the fruit out with a perforated spoon. Let it cool. Carry on boiling the syrup to reduce and thicken it.
Roll out the pastry very thinly. Bake it blind, on a baking sheet to a very light golden colour. Leave to cool. Brush with the thick syrup. Arrange the fruit on top.
Whisk the egg whites until they stand in peaks. Fold in the remaining sugar. Spread over the fruit at once. Return to a moderate oven, the meringue should dry out, but not bake. Cut and eat hot or cold. Enjoy!
*It's a variation of a recipe in Rosl Philpot's Viennese Cookery (1965).
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