This recipe is from a dear, elderly, Austrian woman named Gerda. Measurements and wording are all her own….. I can hear her reciting it to me, in the beautiful way she spoke….
Prepare a pastry with two ounces sugar, four ounces butter and six ounces flour, a few drops of lemon juice and line a buttered and floured flan tin with this. Bake 'blind'.
When baked, but still hot, cover thickly with red-currants, sprinkle with a little sugar.
Whisk two egg whites until stiff, whisk in two ounces sugar, fold in another two ounces sugar.
Pile the whipped egg white over redcurrants.
Bake in cool oven until meringue top has set. Cut into slices when cool.
This simple pastry is ideal for any fruit you have that does not need precooking, such as berries.
Finely ground almonds or hazelnuts may be substituted for some of the flour. Toasting them in a dry pan first adds extra flavour.