We have tons of red currants in the garden, so it was a must to bake something using those fruits.
Recipe for 8 mini tarts.
270 g flour
140 g butter
140 g sugar
20 g icing sugar
2 small eggs
pinch of salt
half glass of grated almonds
around 250 g red currant
Mix together 250g flour, 100g chilled butter, 100 g sugar, 1 egg, 1 yolk and a pinch of salt into a bowl until it turns to a dough form. Place on a flat surface and knead until the dough is smooth. Form a ball, cover with foil and put it in the fridge for an hour or two to cool. Melt 40g butter and mix with grated almonds, 40g of sugar and also 20g of flour. Grease the baking trays with the butter. Divide the dough into two parts, one larger portion and one smaller. The smaller one you would put in the freezer. Lay out the dough and shape onto the bottom and sides of the trays. Poke it with a fork and then put a mixture of almonds in each of the trays. Finally, place a layer of red currants over it. Whip the egg whites until it turns into a rigid foam. Add the icing sugar and keep whipping. Put a little bit on each mini tart, directly on top of the red currant. Grab the dough from the freezer. You will then need to grate the dough with a grater over the top of the foam. Bake for around 20-25 minutes at 180 Celsius degrees. Turn off the oven but leave it half open. Keep inside for another 5 minutes to let it cool. Enjoy!
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