Shortbread pie with dried apricots and meringue
2 servings
60 minutes
Sand pie with apricots and meringue is a refined combination of tender dough, sweet fruit filling, and airy meringue. While Thai cuisine is famous for its spicy dishes, this dessert surprises with its softness of flavor. A thin layer of shortcrust pastry creates a crispy base, while fragrant apricots fill the pie with natural sweetness and a hint of tartness. The finishing touch is the airy meringue that gently melts in your mouth. This pie is perfect for a cozy tea time or a special dinner when you crave something light and exquisite.
1
Wash the dried apricots, place them in a pot, add a small amount of water, and simmer covered for 15 minutes. Let cool without removing from the broth.
- Dried apricots: 150 g
2
When the dried apricots cool, drain the liquid and pass the berries through a meat grinder or blend them. It should result in a smooth, not too runny paste.
- Dried apricots: 150 g
3
Separate the egg white from the yolk.
- Egg white: 1 piece
- Egg yolk: 1 piece
4
Beat room temperature butter with powdered sugar, baking powder, and egg yolk using a mixer.
- Butter: 80 g
- Sugar: 10 teaspoons
- Baking powder (raising agent): 0.5 teaspoon
- Egg yolk: 1 piece
5
Add flour and rub it with butter by hand. Add a little water (0.5–1 teaspoon) to make a soft dough.
- Wheat flour: 1 glass
6
Roll out the dough into a thin layer in a 26 cm diameter mold or on a baking tray lined with parchment paper.
- Wheat flour: 1 glass
7
To prevent the dough from sticking to your hands, sprinkle it with a little flour. Spread the fruit mixture on the dough.
- Wheat flour: 1 glass
- Dried apricots: 150 g
8
Preheat the oven to 200–220 degrees and place the pie dish inside.
9
Bake until the edges of the dough are golden brown (about 20-25 minutes).
10
At this time, beat the egg whites with powdered sugar. Whip the mixture to soft peaks.
- Egg white: 1 piece
- Sugar: 10 teaspoons
11
When the dough is baked, take the pie out of the oven and spread meringue on top.
12
Put it back in the oven. Turn off the oven fire.
13
Bake the meringue in the cooling oven until browned.
14
If you want the meringue to be dry and crispy, leave the pie to bake in an ajar oven at 100 degrees for about 20 minutes.
15
Cool the pie without removing it from the mold.
16
Then take out and cut into small pieces.
