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Cherry and mixed berry meringue tart
Cherry and mixed berry meringue tart
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Prep Time:
140 minutes
Cook Time:
30 minutes
Total Time:
170 minutes
Bake a spiced mixed berry pie with fluffy meringue topping.
Ingredients:
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g butter, chilled, chopped
  • 1 Free Range Egg yolk
  • 10.00 gm chilled water
  • 300g fresh or frozen pitted cherries, halved
  • 200g frozen raspberries
  • 200g frozen blackberries
  • 55g caster sugar
  • 1 tsp vanilla bean paste
  • 1.25 gm ground cinnamon
  • 1 whole star anise
  • 60ml orange juice
  • 1/2 tsp finely grated orange rind
  • 10.00 gm cornflour
  • 4 Free Range Egg whites
  • 220g caster sugar
Instructions:
  • Combine flour, icing sugar, and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water and process until mixture just comes together. Knead on a lightly floured surface until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 mins.
  • Roll out the pastry on a lightly floured surface into a 3mm-thick rectangle. Line an 11cm x 34cm tart tin with the pastry, trimming the edges with a small knife. Chill in the fridge for 30 minutes.
  • Preheat the oven to 200C. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights or rice and bake for an additional 10 minutes or until golden. Allow it to cool completely before using.
  • For the cherry filling, place cherries, raspberries, blackberries, sugar, vanilla, cinnamon, star anise, orange juice, and orange rind in a saucepan. Cook and stir for 5 minutes until the fruit releases juices and sugar dissolves. Mix cornflour with 2 tablespoons of cold water in a bowl then add it to the cherry mix. Cook for 2 minutes until it boils and thickens slightly. Remove and discard the star anise, then pour into the pastry case. Chill in the fridge for 1 hour before serving.
  • Prepare the meringue by combining egg whites and sugar in a heatproof bowl over simmering water. Use an electric mixer to whisk for 6 minutes until heated through. Remove from heat and continue whisking for 2 minutes until thick, pale, and sugar is dissolved. Transfer the meringue into a piping bag with a 1cm plain nozzle and evenly pipe over the cherry mixture.
  • Preheat the grill on low. Grill the tart for 1-2 minutes until the meringue is lightly golden. Optionally, use a kitchen blowtorch to toast. Slice and serve.

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