Cherry Meringue Tarts

cherry meringue tarts
  • 6 servings
  • 15 minutes to prepare
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  • 2 Shortcrust pastry sheets
  • 50g Flaked almonds
  • 400g Fresh cherries
  • 1tbsp Amaretto or brandy
  • 300g Caster sugar, plus extra 2tbsp to sprinkle
  • 6 Egg whites
  • 1tsp White vinegar
  • 1tsp Vanilla extract
  • 1tsp Cream of tartar
  • Cocoa powder, to serve



  1. Grease six 12cm loose-bottomed tart pans and line with the shortcrust pastry sheets, trimming any excess. Place back in the fridge for 30 minutes to chill.
  2. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6.
  3. After the pastry has chilled, prick the base with a fork a few times, then line with baking paper.
  4. Fill with baking beans or uncooked rice and bake for 10 minutes. Remove the paper and weights and bake in the oven for a further 8-10 minutes until the pastry is golden.
  5. Scatter the almonds on a separate baking tray and bake in the oven, stirring occasionally, for 10 minutes or until lightly golden. Set aside to cool.
  6. Place the cherries in a bowl with the amaretto and 2 tbsp caster sugar, then stir well ensuring to coat all the cherries. Place in the fridge for 30 minutes.
  7. Whisk the egg whites in an electric mixer until soft peaks form. With the motor running, add the remaining caster sugar, 1 tbsp at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add the vinegar, vanilla extract, and cream of tartar, then whisk briefly to combine.
  8. Drain the cherries and divide among pastry cases. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. (Alternatively, spoon meringue over the cherries.)
  9. Place the tarts on a baking tray and bake for 10-15 minutes until the meringue is golden.
  10. Scatter with toasted flaked almonds, dust with cocoa powder and serve warm or at room temperature.

Chefs Tip:

Why not try lemon curd with a splash of Limoncello instead of cherries?