Strawberry Meringue Tarts
Strawberry Meringue Tarts
Try this quick and easy strawberry meringue tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 3 minutes
  • Yield 2 servings
Ingredients
  • Crust:
  • 420 grams Pastry Flour, sifted
  • 3 tablespoons Sugar
  • ½ teaspoon Salt
  • ¾ cup Unsalted Butter, cut into pieces and chilled
  • 2 Egg yolks
  • Dash White Vinegar
  • 4 tablespoons cold water
  • Filling:
  • 3 cups quartered Strawberries
  • 1 cup Sugar
  • 1 tablespoon Lemon Juice
  • 2 tablespoons water
  • 2 tablespoons Cornstarch
  • Meringue:
  • 5 large Egg Whites
  • 1 teaspoon Lemon Juice
  • ½ cup Sugar
  • 1 teaspoon Cornstarch
Method
  1. Blend flour, sugar and salt in a mixer fitted with a paddle attachment
  2. Cut in butter, on low speed, until a rough crumbly texture. Whisk egg yolks with vinegar and 3 tablespoons of cold water
  3. Add all at once to flour mixture and blend. If dough does not work itself together, add remaining 1 tablespoon of water
  4. Shape dough into a log, wrap in plastic and chill. Divide dough into 6 equal pieces
  5. On a lightly floured surface, roll out each piece of dough to just under 1/4-inch thick and line six 3 inch tart shells. Trim tart shells and chill 30 minutes to 1 hour
  6. Preheat oven to 350°F
  7. Place tart shells on a baking tray and dock bottoms with a fork. Bake for 15 to 18 minutes, until bottoms appear dry and edges brown just lightly. Let cool
  8. Stir strawberries with sugar, lemon juice and water. Let sit for 20 minutes. Strain away liquid into a small pot
  9. Bring liquid up to a simmer. Stir cornstarch with remaining 2 tablespoons of water and whisk into simmering liquid. Stir until thickened, then remove from heat to cool
  10. Once cooled, fold into strawberries and spoon into baked tart shells. Chill while preparing meringue
  11. Preheat oven to 400°F
  12. Whip egg whites with lemon juice on one speed lower than high and gradually add sugar while whipping to stiff peaks. Stir in cornstarch and pipe or dollop over strawberry filling
  13. Bake for 2 to 3 minutes until browned then cool and chill until ready to serve

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