Shortcrust pie with cranberries and meringue
Very tasty pie! A crumbly shortbread basket, spicy sourness from lingonberries and all this under a sweet air cap.
Ingredients
Servings 8- 4 squirrels
- a pinch of salt
- 150 g powdered sugar
- frozen cranberries - 200 g
- starch - 2 tbsp. l.
- 4 yolks
- 100 g sugar
- 180 g soft butter
- 5 g baking powder
- sifted flour - 300-350 g
Cooking
Step 1
Grind the yolks with sugar, add soft butter, mix with a whisk and add flour with baking powder. Quickly knead the elastic dough and remove it in the cold for 30 minutes.
Step 2
Distribute the dough in shape, making the sides. Put parchment on the dough and pour dry peas (so that the dough does not rise during baking). Bake a large sand basket for 15 minutes at 200°C. We remove the peas and lay out the filling.
Step 3
Filling: fresh-frozen lingonberries sprinkled with starch, and put whipped proteins with powdered sugar on top and bake for about 15-20 minutes until the proteins are lightly browned. Allow the pie to cool completely. Enjoy your meal!