Leafing through my first pastry books (illustrated with colored pencils) , I stumbled on this recipe that I loved but I had almost forgotten.
Grave mistake ... This pie is definitely perfect.
shortcrust pastry 250 g flour 125 g butter
50 g icing sugar 5 cl
ice water
Gooseberry Meringue
4 very fresh egg whites
1 time and half their weight of sugar
200 g currants 100 g stalked
almonds
Using a food processor, work the flour, sugar and butter up the mixture becomes sandy. Add ice water and knead several times to a minimum. Stop when the dough forms a ball. Refrigerate for 30 minutes.
Roll dough to 5mm thick and line a pie plate 28 cm in diameter and refrigerate for 30 minutes (essential operation which will prevent the dough from collapsing during cooking to white).
Preheat oven to 160 ° C (heat vented).
Prick, cover with greaseproof paper and weigh down the beans. Bake blind for 10 minutes. Remove the paper and beans and cook 5 minutes more. Remove tart from oven and reduce temperature to 100 ° C.
Mount meringue by whipping egg whites to stiff peaks using an electric mixer. When they are almost firm, add sugar gradually while continuing to whisk. Stop when the whites have become very firm and shiny. Add currants and mix gently.
Toast almonds in a dry small skillet and arrange on the tart. Cover with meringue with currants.
Bake in a moderate oven (100 ° C - heat ventilated) for 45 minutes. The meringue should not colored. It should be crispy outside and very soft inside.
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