Shortcrust pastry slices with berry jam and meringue

Ingredients

• 250 g flour (approx.)
• 75 g sugar
• 1 Tbsp vanilla sugar
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 untreated orange (zest)
• 1 pinch salt
• 175 g butter
• 1 egg
• 1 egg yolk
• flour (for dusting)
• 250 g berry jam (e.g., black currant)
• 3 egg whites
• 1 tbsp Lemon Juice
• 220 g powdered sugar
• 20 ml coffee liqueur
• 75 g ground almonds (peeled)

Instructions

1. 1.

   Sift the flour onto a work surface. Mix in the sugar, vanilla sugar, allspice, cinnamon, orange zest and salt, then form a well in the center.

2. 2.

   Add butter pieces, egg and yolk to the well and combine with a spatula or dough scraper into crumbs. Knead quickly by hand into a smooth shortcrust dough, adding a little cold water or flour if needed. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Preheat oven to 160 °C (320 °F) fan‑heated. Line a baking tray with parchment paper.

4. 4.

   Roll the dough on a floured surface to sheet size and lay it on the tray. Stir the jam until smooth and spread it over the dough.

5. 5.

   Whisk the egg whites with lemon juice until stiff peaks form. Gradually fold in sifted powdered sugar, then stir in coffee liqueur and almonds. Spread the meringue mixture over the jam.

6. 6.

   Bake for about 40 minutes until the meringue is lightly browned; if desired, switch to top‑heat at the end. Remove from oven and cut into pieces immediately with a sharp knife. The crisp meringue gives the characteristic “ice‑shard” shape. Let cool off the tray.