It is red current time!! Try my delicious and ultra fast recipe for:

RED CURRENT PASTRY

1 ready to use short pastry (Mürbteig, Fanny) or make it from scratch

400 g red currents (Ribiesel) without stems

75 g sugar

6 egg whites

2 pitches salt

7 Tsp sugar

Preheat oven to 180 ° C. Roll out the pastry and place on a baking sheet. Bake for 10 minutes. Meanwhile, mix currents and sugar in a bowl. Beat egg whites with salt and add sugar spoon by spoon while beating. The egg whites should form soft peaks for a perfect meringue. Take pastry out of the oven and spread currents over it. Top with whipped egg whites and bake in the oven until meringue forms brown peaks. Let cool. Try to remove any access liquid that has trickled out of the currents onto the sheet.