Cherry Meringue Tarts
- 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
- 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.
- Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6.
- After the pastry has chilled, prick the base with a fork a few times, then line with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.)
- Place the tarts on a baking tray and bake for 10-15 minutes until the meringue is golden.
- Scatter with toasted flaked almonds, dust with cocoa powder and serve warm or at room temperature.
Why not try lemon curd with a splash of Limoncello instead of cherries?