Saturday, August 25, 2007

SHF #34 - going local!

Moving to a new country can be quite a shock to the system. You have to deal with a new language, culture and customs whilst settling in, looking for an apartment and finding which isle has what in the supermarket. Lucky for me when I moved here, I spent the first two weeks living with a colleague (and now close friend) of mine who helped Barry and me settle in so much here in Basel.

She made me feel really at home in her apartment, translated house adds, helped me to make viewing appointments (my German is ok but I often struggle with Swiss-German), introduced us to Fastnacht and fed us our first cheese fondue in Basel. We also spent evenings baking Christmas biscuits together and made many nice walks in the Jura. Without her it would have taken us a lot longer to settle in and we forged a great friendship in those two weeks (and since then). I think it helped a lot that we share a love for the outdoors and great food and I'm learning lots of Swiss recipes from her. One of them is this red berry meringue tart that is her signature dish. The recipe came from her mother and before that I don't know. I thought it a very fitting entry for this months SHF hosted by Johanna as for me it will always remind me of Basel and settling in here.

You can only make it for a few months in summer as in Switzerland the produce is extremely seasonal (and even regional!) but it is delicious. A buttery nutty crust filled with a mix of tart red berries and a fluffy sweet meringue. Its very fresh and looks beautiful (although unfortunately no pictures due to death of digital camera). This year, I will also try to make it in winter by freezing some red berries to use and perhaps substituting them for cranberries.

Simone’s red berry meringue tart
Fort he crust
-200g butter
-100g sugar
-300g flour
-1 egg
-2tbsp ground almonds

For the filling
-3 egg whites
-130g sugar
-1 Tbsp ground almonds
-500g red berries
Mix the ingredients for the crust together, roll it out and place into a buttered tart dish.Bake this blind for 15 min 190°C. In the mean time, whisk the egg white till thick and add the sugar slowly. Then stir the in ground almonds and berries. Pour the mixture into the base, first bake 10 min at 190°C. Then reduce the oven temperature to 160°C and bake for a further 20-25 min.

1 comment:

thepassionatecook said...

beautiful recipe. my mum used to make a similar cake with red currants... no nuts, though, but i would love that addition! shame about your camera - i bet it looks just as nice as it tastes. i suppose you have written to santa already?