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Cherry meringue tartlets
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Impress guests with tangy cherry tartlets topped with golden meringue and toasted almonds.
Ingredients:
  • 3 frozen shortcrust pastry sheets, thawed
  • 40g almond
  • 2 x 670g jars pitted morello cherries, drained
  • 20.00 ml amaretto (see note) or brandy
  • 300g caster sugar, plus extra 2 tbsp to sprinkle
  • 6 egg whites
  • 1 tsp white vinegar
  • 4.40 gm vanilla extract
  • 2.50 gm cream of tartar
  • Icing sugar, to serve
Instructions:
  • Heat the oven to 200°C.
  • Prepare six 12cm loose-bottomed tart pans by greasing and lining them with pastry. Prick the pastry with a fork, then line with baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for an additional 8-10 minutes until golden.
  • Spread almonds evenly on a baking tray and bake at 350°F, stirring occasionally, for 10 minutes or until lightly golden. Allow to cool before using.
  • In a bowl, combine cherries with amaretto and 2 tablespoons of caster sugar, stirring to coat evenly. Chill in the fridge for 30 minutes.
  • In an electric mixer, beat egg whites until soft peaks form. Gradually add the remaining 300g sugar, 1 tablespoon at a time, making sure each is fully incorporated before adding the next, until the mixture is stiff and glossy. Stir in vinegar, vanilla, and cream of tartar until well combined.
  • After draining cherries, distribute them evenly among pastry cases. Use a piping bag fitted with a 1.5cm plain nozzle to elegantly pipe the meringue over the cherries. If preferred, gently spoon the meringue over the cherries as an alternative method.
  • Place the tartlets on a baking tray and bake until the meringue is golden, about 10-15 minutes. Top with toasted flaked almonds, sprinkle with icing sugar, and enjoy warm or at room temperature.

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