Shortbread Fruit Tart aka Ciasto Babci Lucyny
First recipe on the blog!
I’ve decided to start with the flavours of my childhood.
In Poland, we’d call it a 'cake' but here in Canada it would be considered a fruit tart of sorts, I guess. It has a shortbread crust and meringue topping. My Grandma/Babcia Lucyna used to make it throughout the year. If there was no seasonal fruit in sight, she would use canned peaches instead. I’ve done that in the wintertime as well. It's just as delicious and brings that summer feel to the table, for sure.
It’s one of the easiest 'cakes' to make and the fruit filling possibilities are endless, however it works with tart or flavourful kinds the most so leave the bland fruit behind ;)
Shortbread Crusted Fruit Tart aka Ciasto Babci Lucyny
300 g all-purpose flour
100 g + 1tbsp icing sugar
150 g butter (cubed)
3 eggs (separated)
Combine flour, icing sugar and salt. Add the cubes of butter. Using your fingertips, rub the butter into the mixture until it resembles coarse crumbs. Add egg yolks only and mix. Quickly knead until just smooth. Shape into a disc. Let chill in the refrigerator for 15 minutes.
Preheat oven to 350°F / 180°C.
Roll out the rested dough and place in a tart form or pie plate, pressing it evenly into the bottom and the sides. Fill the prepared dish with seasonal fruit (not too tight, just like below).
Place in the oven and bake until light golden brown (15-20 minutes).
In the meantime whip egg whites, with a tablespoon of icing sugar, to create soft peaks and form a meringue.
Take out the fruit filled crust from the oven. Spread the meringue on top, using the back of the spoon or spatula, creating small peaks with it. It will look great whatever 'style' you go with :) Bake for additional 5-7 minutes.