We had been invited to a friends of my Aunts house for a BBQ this bank holiday weekend, we all brought meats for the grill but I also thought I would take something sweet. As we have loads of Nispero Jam I thought I would make Jam tarts…this then turned into meringue tarts 😉
Always use double the amount of flour to butter.
12 oz Plain Flour
6 oz Butter Cold and Cubed
4 Egg Whites
200g Caster Sugar
2 Tsp Cornflour
To make your pastry sieve flour and salt into a bowl and add your cold butter cubes. With only your fingertips rub this together to create fine breadcrumbs.
Now make a well in the middle and pour in a little cold water (I never measure this, it literally is just a drizzle)
Then with a round ended knife work it together to create a dough. Add more water if needed but try not to over work this once it has come together and sides of the bowl are clean; it is ready.
Now cover with cling film and let is rest in the fridge for about 1/2 hour.
Heat your oven to 180 degrees.
Grease a tray with butter. I used a muffin tray for extra mini meringues, a Yorkshire pudding tray for medium meringues then also mini tart cases 🙂
Roll out your pastry to about 3mm thick…
Use a crinkled edge cutter choose one to fit the trays that are slightly bigger than the circle.
I like to blind bake my pastry, so fork the pastry once they are placed in the trays and then place parchment paper over the top and some baking beans.
Blind bake for 10 minutes.
After 10 minutes take these out of the oven and carefully remove the baking beads and paper. Now spoon a teaspoon of jam into each case. Then pop back in the oven for another 10 minutes.
I used two different batches of Nispero Jam, the below was a much darker colour but still as sweet and tasty….
I let them cool down, then in the morning decided to make them into meringues!!
Heat your oven to 160 Degrees.
I whisked the egg whites until it formed peaks, I did this in the mixer. Then I added half of the sugar a spoon full at a time whilst the mixer was still running.
Then I added the cornflour while the mixer is still running.
Finally I added the remaining sugar as before spoon by spoon. You will get a glossy white mixture…
You should be able to hold the bowl upside down without any spilling.
Pipe or using a spatula place a good portion of meringue on top of each tart. With the help of my aunt we piped onto the smaller tarts..
The larger tarts I used a spatula to spread on the meringue and made some peaks in the top.
Bake for about 20 minutes, until the meringue is browned on the top but not burnt.