As the holidays approach, let me share a delightful recipe that promises to add a touch of elegance to your Easter table – a Crumbly Shortcrust Pastry with Meringue and Blueberries. This dessert combines the buttery richness of shortcrust pastry with the light, airy sweetness of meringue, all beautifully complemented by the tartness of fresh blueberries. It's not just a treat for the palate but a feast for the eyes, making it a perfect centerpiece for your holiday spread.
Why You'll Love This: This dessert offers a harmonious blend of textures and flavors, from the crispness of the pastry to the soft, sweet meringue and the juicy burst of blueberries. It strikes the perfect balance between sweetness and tartness, ensuring every bite is an experience to savor. Plus, it's a visually stunning addition to any holiday table, sure to impress your guests.
Perfect Occasion: Ideal for Easter celebrations or any festive gathering, this pastry is a wonderful way to showcase seasonal fruits and your baking skills. Its elegant appearance and delightful taste make it suitable for both formal and casual occasions, ensuring it will be a hit with all your guests.
Decoration Tips: For an extra festive touch, garnish the pastry with powdered sugar or edible flowers before serving. You can also arrange additional fresh blueberries around the edges for a more vibrant presentation. A few mint leaves can add a fresh pop of color and complement the flavors beautifully.
Ingredients for the Pastry:
- 2 cups all-purpose flour
- 4 egg yolks (reserve the whites for the meringue)
- 1/3 cup fine sugar
- 180g chilled butter or coconut oil
- A pinch of salt
- 1/2 teaspoon baking powder
Additional:
- 400g blueberries
- 1 heaping tablespoon potato starch
For the Meringue:
- 4 egg whites
- A pinch of salt
- 200g fine sugar
- 1 tablespoon potato starch
Instructions:
- Prepare the Pastry: Mix flour, baking powder, sugar, salt, and butter (or coconut oil), then add egg yolks. Form into a dough, press into a parchment-lined pan, prick with a fork, and chill for 10 minutes. Bake at 180°C for 25 minutes.
- Prepare the Blueberries: Wash, dry, and toss blueberries with potato starch.
- Make the Meringue: Whip egg whites with salt until stiff, gradually add sugar until shiny and stiff, then fold in potato starch.
- Assemble: Spread blueberries over the baked pastry. Dollop meringue on top and spread evenly.
- Bake Again: Bake at 170°C for 20 minutes, then reduce to 60°C with convection for about 20 minutes until the meringue is set but not browned.
Enjoy this Crumbly Shortcrust Pastry with Meringue and Blueberries, a festive and flavorful dessert that's sure to become a holiday favorite.