Red Currant Torte
Red

250g flour, 125g cold, unsalted butter or margarine, 65g sugar,
1 egg, pinch cinnamon.
 
40g slivered, toasted almonds, 500g red currants, 3 egg whites,
150g sugar.
 
Hull red crrants.
In a bown combine flour, sugar and cinnamon, cut in egg and
butter, knead to bring dough together. Let rest dough in fridge
for about 30 minutes.
Butter a 26cm (10") springform pan. Roll out dough to fit the
pan, reserving enough for a rim. Prick dough several times with
a fork and bake at 175C for 10-15 minutes. Remove from oven,
roll out rim about 2cm high around the partly baked crust.
 
Spread almonds evenly over the crust. Beat egg whites until
very stiff, slowly add sugar. Gently fold in currants. Spread
onto the partly baked crust and bake at 175C for 20-25 minutes.
If top browns too fast, cover with parchment paper or foil.
Thats it.
Regards,
Ursula