Big-hair raspberry tarts
Source of Recipe
Aunt Saunny
2 sticks (1/2 pound) unsalted butter, softened
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
3/4 cup seedless raspberry jam
8 large egg whites
confectioners sugar, for dusting
1. Preheat the oven to 350. Line a 9-by-13-inch baking pan with foil,
leaving 4 inches of overhang at the ends.
2. In a medium bowl, using an electric mixer, beat the butter with
1/2 cup of the granulated sugar at high speed until fluffy, 3 to 5
minutes. Reduce the speed to low, add the flour and salt and beat
just until blended, 2 to 3 minutes. Press the dough into the baking
pan in an even layer. Score the shortbread lengthwise into thirds,
then score crosswise 4 times to make 12 squares. Bake for 20 to 25
minutes, or until lightly browned. Transfer the pan to a rack and let
the shortbread cool completely, about 1 hour.
3. Lift the shortbread out of the pan. Spread the jam evenly over the
shortbread. Using a serrated knife, cut the shortbread into 12
squares following the score lines. Transfer the shortbread squares to
a large baking sheet.
4. In a large stainless steel bowl set over a pan of simmering water,
stir the egg whites with the remaining 1 1/2 cups of granulated sugar
until the sugar dissolves, about 1 minute. Remove the bowl from the
heat. Using an electric mixer, beat the whites at medium speed until
frothy. Increase the speed to high and beat until a stiff, glossy
meringue forms, about 5 minutes longer.
5. Spoon 1/2 cup of the meringue onto each of the squares. Using the
back of a spoon, pull up the meringue to form high spikes. Bake for
20 to 25 minutes, or unti the meringue is golden brown. Let cool for
10 minutes on the baking sheet on a rack, then transfer the tarts to
the rack and let cool completely. Sift confectioners sugar over the
tops before serving.
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