Ingredients:

For the Dough:

• 2 egg yolks (reserve the whites for the meringue)
• 250g (2 cups) all-purpose flour
• Pinch of salt
• 1 teaspoon vanilla extract or vanillin
• 160g (⅔ cup) cold butter, cubed
• 100g (⅓ cup) sour cream

For the Meringue:

• 2 egg whites
• Pinch of salt
• 100g (½ cup) sugar
• 1 teaspoon vanilla extract or vanillin

Optional:

• Powdered sugar for dusting

Steps to Make the Classic Meringue-Topped Shortcrust Pastry:

Step 1: Prepare the Shortcrust Dough

1. In a large bowl or food processor, combine the all-purpose flour, pinch of salt, and cubed cold butter. If using a food processor, pulse the ingredients until the mixture resembles coarse crumbs. If doing it by hand, rub the butter into the flour with your fingertips until the mixture is crumbly.
2. Add the egg yolks, vanilla extract (or vanillin), and sour cream to the mixture. Mix until the dough begins to come together. You may need to add a teaspoon or two of cold water if the dough seems too dry, but be careful not to overwork it.
3. Once the dough has come together, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough will help it firm up and prevent shrinking during baking.

Step 2: Roll and Bake the Pastry Base

1. Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough into a circle about 2-3mm thick.
2. Carefully transfer the dough to a tart or pie pan, pressing it gently into the edges. Use a rolling pin to trim off any excess dough from the edges.
3. Prick the base of the dough with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with pie weights or dried beans to keep it from rising.
4. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove the parchment paper and weights, and bake for an additional 5-7 minutes to ensure the base is fully cooked and crisp. Set aside to cool.

Step 3: Make the Meringue

1. While the pastry is cooling, make the meringue. In a clean bowl, beat the egg whites and a pinch of salt using an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, about one tablespoon at a time, while continuing to beat the egg whites on high speed. Once all the sugar has been added, continue beating until stiff, glossy peaks form. Add the vanilla extract or vanillin and mix briefly to incorporate.
3. Be careful not to overbeat the meringue, as it can become dry and brittle. The meringue should be smooth and shiny.

Step 4: Assemble and Bake the Meringue-Topped Pastry

1. Once the pastry base has cooled completely, spoon or pipe the meringue onto the crust, covering the surface completely. You can create decorative swirls or peaks with the back of a spoon or a piping bag.
2. Place the assembled tart in the oven and bake at 180°C (350°F) for 10-15 minutes, or until the meringue is golden brown and crisp on top. Keep a close eye on the meringue to avoid overbaking or burning.
3. Once the meringue is golden, remove from the oven and let the tart cool completely before serving.

Step 5: Serve

• Once the meringue-topped shortcrust pastry has cooled, dust the top with a light sprinkling of powdered sugar, if desired. Slice into wedges and serve. The dessert is best enjoyed within a few hours of baking when the meringue is still crisp and the pastry base is fresh.

Prep Time:
30 minutes (for dough preparation)

• 30 minutes (chilling time)
• 15 minutes (meringue preparation)
• 15 minutes (final baking time)
  Total Time:
  1 hour 30 minutes (plus cooling time)

KCAL per Serving:
Approx. 250-300 kcal per slice (based on 8 servings)

Servings:
8 servings

Explanation of the Recipe: Why It’s Timeless: This meringue-topped shortcrust pastry is a celebration of balance—rich, buttery pastry combined with sweet, airy meringue that melts in your mouth. The shortcrust dough is a classic base for so many pies and tarts, offering a perfect texture that’s crisp yet tender. This is what makes it such a timeless choice; it’s a pastry that pairs well with nearly any filling, be it sweet or savory. In this case, the meringue adds a lightness and sweetness that contrasts beautifully with the richness of the pastry.

The meringue, with its delicate structure, adds an elegant touch to any dessert, creating a sophisticated appearance. This dessert is perfect for special occasions like birthdays, holidays, or dinner parties, but it’s simple enough to make for a treat during the week. The combination of the two components—shortcrust pastry and meringue—appeals to a wide range of tastes, making it a versatile option for all kinds of gatherings.

Moreover, meringue-topped shortcrust pastry has been a beloved dish in many culinary traditions for centuries. Its enduring popularity speaks to the fact that people continue to find joy in the balance of flavors and textures it offers. Whether you are indulging in a slice with a cup of tea or serving it to guests, this recipe is one that never goes out of style.

Nutritional Facts (per slice):

• Calories: 250-300 kcal
• Protein: 3g
• Carbohydrates: 30g
  • Sugars: 15g
• Fat: 15g
  • Saturated Fat: 9g
• Fiber: 1g
• Sodium: 50mg
• Cholesterol: 95mg

(Note: Nutritional facts are approximations and may vary depending on ingredient brands and portion sizes.)

FAQs:

1. Can I make this dessert ahead of time?
   Yes, you can prepare the pastry base and meringue separately and store them in airtight containers. Assemble the tart just before serving to prevent the meringue from becoming soggy.
2. Can I add a filling to the pastry before topping with meringue?
   Absolutely! This shortcrust pastry base pairs beautifully with lemon curd, fresh fruit, or even a layer of custard. Just be sure the filling is cool before adding the meringue on top.
3. Can I use a store-bought pastry base?
   If you’re short on time, you can use a store-bought shortcrust pastry base. However, the homemade version will give you a flakier, more buttery texture that enhances the overall flavor.

Tips on How to Make:

• Chill the Dough:
  Don’t skip the chilling step for the dough! This helps the butter firm up, making the dough easier to roll out and ensuring the pastry bakes to a perfect crispness.
• Meringue Consistency:
  Be sure not to overbeat the meringue. Stop beating as soon as stiff peaks form. Overbeating can lead to a dry and brittle meringue.
• Bake in the Right Order:
  Make sure the pastry is fully baked before adding the meringue. The meringue should only be added when the pastry is golden brown and crisp to ensure the best texture.

Storage Tips:

• Room Temperature:
  If you plan to serve the pastry within a few hours, it can be kept at room temperature in a cool, dry place. However, once assembled, the meringue may lose its crispness over time.
• Refrigeration:
  If you need to store the meringue-topped shortcrust pastry, place it in the refrigerator. However, the meringue may soften slightly, so it’s best enjoyed soon after baking.

Conclusion: This Meringue-Topped Shortcrust Pastry is a beautiful and satisfying dessert that brings together the best of both worlds—rich, buttery pastry and light, sweet meringue. Its timeless appeal makes it the perfect choice for almost any occasion. Whether enjoyed on its own or paired with a fruit filling, this dessert is sure to delight with every bite. So, gather your ingredients, take your time, and enjoy the process of making this classic pastry. Your guests will surely be impressed by the delicate balance of flavors and textures in this delicious treat.