This is probably my favourite pudding in the world. The pastry is somewhere between a cake and a pastry, so very forgiving – don’t worry if it tears as you put it into the tin. When adding the sugar to the fruit, taste as you add – you want it to be fairly sharp. It is the contrast between the sour fruit and the sweet pastry and meringue that make it so good!
375g caster sugar
4 egg yolks
100g ground almonds
500g blackcurrants (gooseberries or redcurrants could work well in place of the blackcurrants)
Preheat the oven to 190°c
First, make the pastry. Cream the butter and one-third of the sugar. (125g) Add the yolks, almonds and flour, and mix to a dough – This can be done by hand or in the processor
Roll out into a circle to fit a 23 cm tart tin, preferably one with a removable base.
Bake for 30 minutes (or until cooked.) When it’s out of the oven, turn the heat up to 220°c.
Now make the fruity filling. Mix the blackcurrants with half of the remaining sugar. Cook the fruit gently, and strain off some of the liquor, leaving a jammy mixture.
Tip – keep the liquor – it’s nice with yoghurt or porridge!
And now the meringue top – whip the egg whites until they’re stiff, again add half of the remaining sugar, whip until they are thick and soft, and finally, fold in the last of the sugar.
Spread the slightly cooked fruit on the almond base, leaving a narrow rim around the edge free. Pile on the meringue, right up to the edge this time, and fluff it up with a fork.
Bake for 15-20 minutes until the meringue is nicely caught with golden brown.
It can be eaten either warm or cold.