This is a good way to use the bounty of late-spring strawberries. The crackly meringue topping is a surprising addition to a fruit tart.
Makes 8 sevings
This recipe has been adapted from "The Best of Polish Cooking" by Karen West (Hippocrene Books, 2000).
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- Pastry Crust:
- 1 cup unsalted butter
- 2 cups flour, sifted
- 3/4 cup sugar
- 5 egg yolks
- 1 ounce fresh yeast
- .
- Filling:
- 1 cup strawberry jam
- 4 cups washed and hulled strawberries, sliced
- .
- Meringue Topping:
- 5 egg whites
- 1 1/4 cups sugar
Preparation:
- Cut butter into flour as for pie dough. Mx in sugar and egg yolks, then add yeast. Combine thoroughly. Knead lightly until dough just coes together..
- Heat oven to 350 degrees. With very lightly damp fingers, evenly pat dough into a 15 1/2-inch by 10 1/12-inch by 1-inch jelly roll pan lightly coated with cooking spray. Bake for 10 minutes.
- Remove from oven. Reduce heat to 325 degrees. Spread jam over warm crust. Arrange strawberries evenly over jam.
- In a clean, dry, grease-free bowl, whip egg whites, adding sugar gradually, until very stiff. Cover berries with meringue and bake for 25 to 30 minutes or until lightly golden.
- While still warm, slice into 8 squares.
