6 giugno 2013

Redcurrant Tart - Riblizlis lepény - WHB # 387

 la ricetta in italiano qui

A typical Hungarian cake, not difficult or long to prepare, however you need an electric whisk for the meringue to be properly firm and a sac-à-poche if you like to play with twirls.
It should be with redcurrants but could not find any, so I used raspberries and blackberries.
But will surely give a try with redcurrants in Summer as they torld me it's fantastic, the sour taste of red fruits along with the sweetness of meringue create an amazing contrast to the palate.
Just a quick note for the pastry: as I did it twice, I realized that it is too crumbly, it is hard to roll it out properly, it breaks and therefore needs to be placed in a pan with helping with hands to fix any patches. In my opinion (and will test next time) it would be more appropriate to use one whole egg and two egg yolks for the pastry and leave only two egg whites for the meringue, as also meringue is always too much and there is enough leftover to do a tray of meringuettes.
I will also study an healthier pastry recipe (sibstituting butter and sugar) and will try a way to do meringue without sugar (will it be possible? :-).
Agnese, my Hungarian recipes' pusher, recommended to use eggs at room temperature to have a fantastic meringue.
Better to use a non-stick mold and possibly with detachable bottom, or you will find hard to remove the tart from the mold when baked.
In brackets my substitutions.

 torta lamponi ungherese

crostata lamponi more meringata
made three last week for Sara's birthday

You need:

200 g all-purpose flour*
100 g butter, room temperature
90 g sugar (70 g sugar cane)
3 eggs
4 cups of redcurrants (blackberries and raspberries)
200 g sugar (150 g)
a few drops of lemon juice

* also tried with success 150 g kamut and 50 g almond flour

torta lamponi ungherese

Make the pastry with flour, 90 g of sugar and butter, adding only egg yolks (by hand or in a stand mixer). When everything is well amalgamated shape in flat ball, wrap in plastic wrap and refrigerate at least half an hour.
Meanwhile give a quick wash and prepare the fruit.
Roll out the pastry and place on a lightly buttered mold (you never know!), tap the bottom with a fork and bake at 180/190° for 15 minutes. Remove from oven and let cool.
Beat egg whites, when they start to be stiff slowly add sugar little by little while whisking. Transfer the meringue to a pastry bag with a large star-shaped nozzle.
Place redcurrants (raspberries and blackberries) on the pastry and cover with tufts of meringue.
Bake again at 180/190° for 15 minutes more.
Allow to cool completely before serving.
Agnees always recommends to cut each slice with a wet clean knife every time.

 crostata lamponi more meringata

This recipe is my personal entry to WHB # 387
hosted by Cristina of La cucina di Cristina
 both English and Italian edition.
Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Thanks again to Kalyn for her successfull idea!

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