7/15/2012

Sunday Dinner

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Marinated Mushrooms

Tuscan Grilled Chicken
Roasted Vegetable Panzanella
Fresh Corn Risotto

Red Currant and Raspberry Meringue Torte



It is that time of year when the garden is bursting with juicy red raspberries and bright red currants.  The kids have picked enough that I was able to make this dessert for dinner tonight.  It is like a giant macaroon that is baked in a biscuit like crust.  The top of the meringue is perfectly crisp and the interior is bursting with the red jeweled fruits.


Since it is not too sweet, I like to serve it with lightly sweetened whipped cream and this red currant-raspberry sauce.  I even made enough sauce to freeze for a Sunday dinner dessert down the road☺.


Red Currant and Raspberry Meringue Torte
serves 8-10

For the Crust
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 extra large egg yolk
1 teaspoon pure vanilla extract
1 2/3 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup ground almonds

For the Meringue
5 extra large egg whites at room temperature
1 cup granulated sugar
1 cup ground almonds
1/3 cup cornstarch
2 cups red currants
1 cup raspberries

Accompaniment
Lightly sweetened whipped cream

For the Crust
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.  Add the egg yolk and vanilla and beat until combined.  In a separate bowl, whisk together the flour, baking powder, and salt.  With the mixer on low, add the flour mixture to the butter mixture and mix until a soft crumbly dough forms.  Press the dough onto the bottom and halfway up the sides of an 9-inch springform pan.  Sprinkle with the 1/2 cup almonds.  Transfer to the refrigerator to chill for 30 minutes.

For the Meringue
Meanwhile, preheat the oven to 375ยบ F.

In a stand mixer fitted with the whisk attachment or using a hand held mixer or whisk, beat the egg whites until soft peaks form.  Beat in the sugar 2 tablespoons at a time until stiff, glossy peaks form.  Using a rubber spatula, fold in 1 cup of almonds.  Remove 1 cup of the meringue mixture and set aside.

Sift cornstarch onto the remaining meringue mixture and fold in.  Gently fold in currants and raspberries.  Spoon the mixture into the chilled prepared crust, smoothing into an even layer.  Top with the reserved cup of meringue, spreading evenly with an off-set spatula.

Bake the torte for 45 minutes, then cover loosely with foil and continue baking for another 40-45 minutes or until a toothpick inserted in the center comes out clean and the meringue topping is golden brown.

Let cool completely on a wire rack before removing from the springform pan.  Serve with a dollop of whipped cream and sauce if desired.  Enjoy!

Source: Adapted from canadianliving.com

2 comments:

  1. Your torte looks simply beautiful!

    ReplyDelete
  2. What a beautiful entry! I love the pictures from your garden and the torte looks amazing.

    ReplyDelete

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