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Cranberry and lemon meringue pies
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Christmas Fruit-filled Pastry with Meringue: A show-stopping holiday dessert.
Ingredients:
  • 150g frozen cranberries
  • 270g caster sugar
  • 25g cornflour
  • Zest and juice of 1 lemon
  • 30g unsalted butter, chopped
  • 2 eggs, separated, plus 1 extra eggwhite
  • 225g plain flour
  • 24.00 gm icing sugar
  • 100g chilled unsalted butter, chopped
  • 1 egg
Instructions:
  • Prepare six 10cm loose-bottomed tart pans by greasing them. To make the pastry, use a food processor to mix flour, sugar, and butter until the mixture looks like fine crumbs. Add an egg and 2 tablespoons of chilled water, and process until the pastry forms a smooth ball. Wrap the pastry in plastic and chill it for 30 minutes. Divide the pastry into 6 parts and shape each into a ball. Roll out each pastry ball on a floured surface and use it to line the pans. Chill for 30 minutes before use.
  • While waiting: Combine berries, 100g sugar, and 1/4 cup (60ml) water in a pan over low heat. Stir until sugar dissolves. Simmer gently, stirring occasionally, for 20 minutes until liquid is fully absorbed.
  • Preheat the oven to 180°C. Line the tarts with baking paper and fill them with pastry weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights or rice. Continue to bake for 5 more minutes or until golden brown. Allow to cool.
  • While you're waiting, combine 50g of sugar and 200ml of water in a saucepan. Take out 1 tablespoon of water and mix it with cornflour until it forms a paste. Heat the saucepan over low heat to dissolve the sugar. Add the zest, juice, and cornflour paste. Let it simmer for 2 minutes, then remove from heat and mix in the butter and yolks. Allow it to cool.
  • Preheat the oven to 190°C. Beat 3 egg whites and a pinch of salt using an electric mixer until stiff peaks form. Slowly add 120g sugar and continue beating until glossy. Fill tart shells with lemon mixture, add a spoonful of cranberry mixture on top. Pipe meringue onto tarts using a large star tip. Reduce oven temperature to 170°C and bake for 5-6 minutes until meringue is golden. Allow the tarts to cool slightly before removing from pans and serving warm or at room temperature.

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