A shortbread base, a sweet and sour filling and a melting protein cap … The perfect pie!
It is necessary
- - 360 g of butter;
- - 4 eggs;
- - 4 tbsp. flour / s;
- - 2 tbsp. sugar (or to taste);
- - 600 g of cranberries.
Instructions
Step 1
Remove the oil from the refrigerator beforehand to soften. Divide the eggs into whites and yolks. Remove the whites in the cold, and whisk the yolks into a light cream with the addition of 2-3 tbsp. Sahara.
Step 2
Preheat the oven to 180 degrees. Add softened butter and flour to the yolks. Knead any dough that you would like to lump. Then transfer it to a baking sheet or baking dish and knead it with your hands over the entire surface, forming the sides. Send to bake until golden brown, pricked in several places with a fork.
Step 3
While the base is baking, mash the cranberries in the puree with a crush. In my opinion, you should not use a blender: it will turn out to be too liquid. If you still decide to use the technique, then add starch to the filling. Add sugar to taste to the cranberries (I added 1.5 cups).
Step 4
Whisk the whites until firm peaks, gradually adding sugar. Remove the crust from the oven, put the cranberries on it, the whipped whites on top and return to the oven for 5-7 minutes so that the whites just brown.
