"3/4 cup unsalted butter or margarine"
"1 cup granulated sugar"
"2 large eggs"
"1 teaspoon vanilla extract"
"3 cups all-purpose flour, sifted"
"Damasco jelly"
"For the meringue topping"
"4 large egg whites"
"A pinch of salt"
"1/2 cup unsalted butter, softened"
"1 tablespoon all-purpose flour"
"1 cup chopped pecans"
"3/4 cup unsalted butter or margarine"
"1 cup granulated sugar"
"2 large eggs"
"1 teaspoon vanilla extract"
"3 cups all-purpose flour, sifted"
"Damasco jelly"
"For the meringue topping"
"4 large egg whites"
"A pinch of salt"
"1/2 cup unsalted butter, softened"
"1 tablespoon all-purpose flour"
"1 cup chopped pecans"
"Beat the butter or margarine with 1 cup granulated sugar until creamy"
"Add the eggs and beat until smooth"
"Add the vanilla extract and sifted flour
Mix well"
"Pour into a greased 22.5 x 35 cm tart pan, and spread evenly"
"Spread Damasco jelly over the filling in a thin layer"
"Bake in a moderate oven (170°C) for 30 minutes or until firm"
"Prepare the meringue topping: Beat egg whites in a snowy consistency with a pinch of salt"
"Add the softened butter, sifted flour, and chopped pecans gradually
Spread over the partially baked tart shell"
"Return to the oven and bake for an additional 15 minutes"
"Let cool completely before cutting into bars"
"Make 27 bars."
