Berry Tart with Meringue Recipe
This is a very delicious pie! Shortbread dough, explosive sourness of berry filling and delicate sweetness of meringue is the perfect combination! And it seems to me that it is perfect for a New Year's or Christmas table: the combination of red and white colors turns out to be very festive, bright and elegant. Well, I think you can easily imagine the taste of this cake.
Servings 4
Cook Time 55 minutes
Ingredients
Instructions
- Glass = American cup, 240 ml. I have weighed some ingredients, the weight is indicated in parentheses, I do not insist on absolute compliance, in case of doubt, focus on the specified amount of ingredient. Put all the dough ingredients in the bowl of a food processor.
- Cut with knives. You should get a dough that will easily roll into a ball if you squeeze it out.
- Put the dough into a mold (25 cm, preferably split) and, pressing it with your hand, form the base for the cake. Prick the bottom with a fork. Bake the base in the oven, preheated to 180 ° C, ~ 20-25 minutes. The dough should become slightly golden, no more.
- For the filling, grind the berries together with sugar to the desired consistency.
- I baked a cranberry pie, but for the New Year's table I will make it with cranberries, I like it more.
- Put the proteins in the bowl of the combine and whisk with a whisk. Then, continuing to whisk, add sugar in several steps and whisk the whites to soft or hard peaks.
- If you beat it to soft peaks, you will get a soft meringue, if it is hard - meringue. I whipped it until it was soft.
- Baked base.
- Put the berry filling on the finished base.
- Put the whipped whites on top. Do not level the surface, let there be waves, curls, etc. Put the pie back in the oven and bake for 20 minutes.
- Remove the finished pie from the oven and let it cool.
- Cut the pie into pieces and serve to the table. By the way, it is good even in a warm form, only the filling in this case leaks. Here it is simply removed warm.
- And that's the next day. Enjoy your tea!