Lithuanian Semi-Crisp Meringue Pastry

Debbie R.'s Note:

This is from the "Art of Lithuanian Cooking". I haven't made it yet; times are guesstimates.

• Total Time: 1 hrs 50 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 5

Pastry

• 1 cup flour
• 6 tablespoons butter
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg yolk
• 2 ½ tablespoons sour cream
• 1 teaspoon baking powder

Topping and Meringue

• 1 cup orange marmalade (or other tart preserves)
• 4 egg whites
• 1⁄8; teaspoon cream of tartar
• ¾ cup confectioners' sugar
• ½ teaspoon vanilla

Directions:

1. Mix together flour, butter, sugar, vanilla, egg yolk, sour cream and baking powder. Work until smooth. Place in fridge for 30 minutes.
2. Meanwhile, preheat oven to 350 degrees.
3. Roll out dough and placed on a small, greased cookie sheet. Pierce with a fork in several places before putting it into the oven. Bake at 350 for 25 - 30 minutes or until lightly golden. Remove and cool slightly.
4. Lower oven temp to 300 degrees.
5. Spread the marmalade over the top of the pastry.
6. Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Spread over the pastry. Bake at 300 degrees for 15 - 20 minutes or until meringue develops a slight "blush".