Huckleberry Meringue Torte

Ingredients

Shortbread base:

1-1/8 C (240g) all-purpose flour

¼ C (60g) sugar

1 egg

Pinch of salt

5/8 C (120g) cold butter

Topping:

16 oz. huckleberries, cleaned, washed and drained

4 egg whites

7/8 C (200g) sugar

1T lemon juice

½ C (100g) ground almonds

Powdered sugar

Preparation

Mix together all the ingredients for the shortbread base; with cool hands knead the dough. Form into a ball, wrap with aluminum foil and refrigerate for one hour.

Preheat oven to 350°F. Grease and flour a 10 inch springform pan. Roll out shortbread to uniform thickness in a circle larger than the pan; press into the bottom of the pan with the excess dough up the inside about 1-1/2 inches. Bake for 15 minutes; do not remove springform at this time.

Beat the egg whites until stiff, then gradually add sugar and lemon juice. Reserving 3T of the huckleberries and ground almonds, fold the remaining berries and nuts into the meringue. Place this topping on the shortbread base (still in the springform pan); top with the reserved berries and almonds. Bake for about 40 to 50 minutes at 350°F or until done. (If the topping starts getting too brown, cover with aluminum foil).

Allow to cool and then carefully remove torte from springform pan. Sprinkle with powdered sugar before serving.

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