Cherry and meringue tart

Cherry and meringue tart - a delicacy that combines the tart flavor of cherries with the sweetness of fluffy meringue. This classic recipe is perfect for impressing family and friends on any occasion. Whether you want to celebrate a special event or simply indulge in a delicious dessert, cherry and meringue tarts are the ideal choice.

Preparation time: 1 hour
Baking time: 15 minutes
Total time: 1 hour and 15 minutes
Servings: 8

Necessary ingredients

*For the tart dough:*
- 125 g butter (make sure it is at room temperature for easy incorporation)
- 250-260 g flour (use type 000 flour for a finer dough)
- 1 egg (preferably free-range for a richer taste)
- 3 tablespoons milk (make sure it is fresh)
- 80 g granulated sugar (you can use brown sugar for a more intense flavor)
- A pinch of salt

*For the filling:*
- 400 g cherries (pitted, fresh or frozen)
- 1 teaspoon granulated sugar (depending on how tart the cherries are)
- Zest of one orange (to add a touch of freshness)
- 1 tablespoon flour (to thicken the filling)
- 1 egg yolk
- 2 egg whites (for the meringue)
- 125 g granulated sugar (for the meringue)

Preparing the dough

1. Start by combining the soft butter with the granulated sugar in a bowl. Use a spatula or mixer to achieve a creamy and homogeneous mixture.
2. Add the egg and mix well. Then, gradually incorporate the flour and a pinch of salt. Pour in the milk and mix until you obtain a soft dough.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. This step is essential as it helps the gluten relax, making the dough more tender.

Preparing the filling

4. While the dough rests, prepare the filling. Place the cherries in a strainer to drain well.
5. In a bowl, mix the juice from the cherries with a tablespoon of flour, the egg yolk, and the orange zest. Place the mixture over a double boiler and cook, stirring constantly, until it thickens like a cream. This step will give the filling a fine and delicious texture.
6. Once the cream is ready, add the drained cherries and let the mixture cool.

Preparing the meringue

7. Beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar, continuing to beat until you achieve a firm and glossy meringue. Test the consistency: if you can turn the bowl with the meringue upside down without it falling, you are on the right track!

Assembling and baking the tarts

8. After the dough has rested, roll it out on a floured surface into a thin sheet. Cut out circles and place them in buttered tart pans.
9. Preheat the oven to 180°C and bake the tarts for 10 minutes or until they turn lightly golden.
10. Remove the tarts from the oven and fill them with the cherry cream. On top, place a spoonful of meringue on each tart.
11. Put the tarts back in the oven and bake on high for 5-8 minutes, until the meringue turns golden and crispy.

Serving and suggestions

Cherry and meringue tarts are best served cold, preferably the next day, to allow the dough to become tender and the flavors to meld perfectly. They are ideal alongside a scoop of vanilla ice cream or a dollop of fresh cream, which will add a pleasant contrast to the sweetness of the meringue.

Useful tips

- If you don’t have fresh cherries, you can use frozen cherries, but make sure to drain them well to avoid excess water in the filling.
- Experiment with other seasonal fruits like peaches or strawberries to create delicious variations of this recipe.
- If you want to make the tarts more aromatic, add a teaspoon of vanilla extract to the cherry cream.

Nutritional information

These tarts are a good source of vitamins, thanks to the cherries, which contain antioxidants and have beneficial effects on heart health. A serving can have approximately 250 calories, but this number can vary depending on the serving size and the ingredients used.

Frequently asked questions

1. Can I replace sugar with a natural sweetener?
Yes, you can use honey or maple syrup, but adjust the amount to taste.

2. How can I make the tarts less sweet?
Reduce the amount of sugar in the meringue or use tarter cherries.

3. Can I make the tarts a day in advance?
Absolutely! In fact, they taste even better the next day.

So, unleash your creativity in the kitchen and enjoy these cherry and meringue tarts, which will bring smiles to your face and unforgettable moments with your loved ones!

 Ingredients: for the tart dough: 125 g butter, 250-260 g flour, 1 egg, 3 tablespoons milk, 80 g granulated sugar. for the filling: 400 g cherries (pitted), 1 teaspoon granulated sugar, orange zest, 1 tablespoon flour, 1 egg yolk, 2 egg whites, 125 g granulated sugar.