1 Puff pastry or plain shortcrust pastry, enough to roll to 1/8 inch (3 mm) thick
1 Jam (flavor unspecified in original), as needed to cover base
1 Meringue II (prepared separately per cookbook recipe), as needed to cover
1 Blanched and shredded almonds, as needed to cover
1 Powdered (confectioners') sugar, for sprinkling
Instructions
1. Heat the oven to 425°F (220°C).
2. On a lightly floured surface, roll the pastry to 1/8 inch (3 mm) thick. Cut a rectangle 10 inches long by 7 inches wide (25 cm x 18 cm).
3. Transfer the pastry rectangle to an ungreased baking sheet. Lightly wet the edges with water using a finger or pastry brush. Fold up or attach a half-inch (1.3 cm) rim all around the wetted edges to form a shallow border, pressing gently to adhere.
4. Prick the base of the pastry six times with a fork (docking) to prevent it from puffing unevenly during baking.
5. Bake at 425°F (220°C) for 12-16 minutes, until the pastry is golden brown, the edges are set and lightly coloured, and the base sounds hollow when tapped. Remove from the oven and allow to cool completely on the baking sheet, approximately 20-30 minutes.
6. Once the pastry case is fully cool, spread an even layer of jam over the interior base.
7. Spread or pipe Meringue II over the jam layer to cover it completely. Scatter the blanched and shredded almonds over the meringue, then sprinkle lightly with powdered sugar.
8. Return to the oven at 300°F (150°C) for 18-22 minutes, until the meringue is set, the surface is pale gold and dry to a light touch, and the almonds are lightly toasted.
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