Marmalade meringue tarts

by Urvashi Roe
Marmalade meringue tarts

Marmalade meringue tarts

I first learned about making marmalade and preserves from the fabulous Vivien Lloyd. Her teaching inspired me to make my own preserves as it didn’t look as complicated as I thought. A few successes and I was obsessed!

There are times when it doesn’t go to plan though and you end up with unset marmalade. Well at least over-wobble is better than an under-wobble. With under-wobble or no-wobble you have no choice but to get a little hammer and bash the stuff into pieces to suck as sweets. With under-wobble you at least get a few more options! Our favourites are as follows:

- Swirl into vanilla ice cream and enjoy with a nice treacle sponge.

- Add a few fresh or tinned orange segments and bottle as an accompaniment to porridge

- Dollop onto a brownie mixture for a little orangey gooey-ness

- Spoon over a simple vanilla cheesecake as a hot sauce

I also think they are perfect as a curd substitute in a jam tarty, meringuey combo!

As it’s rather Spring like at the moment I decided on a floral cutter to make little daisy shaped pastry cases.

Once these were baked, I simply dolloped in a few teaspoons of the runny marmalade and piped over some Italian meringue. A little blowtorching set these little afternoon treats off beautifully.


Make the pastry by whizzing up the flour, butter and icing sugar in a food processor til you get breadcrumbs. To prevent the pastry from getting too tough and overworked I do short blitzes vs a long whirl
Beat the egg with 1-2 tbsp of water and then add slowly to make a soft dough. Again I do this in the processor in short bursts til a ball comes together. Leave the pastry to rest in the fridge for at least 30 minutes
When you are ready to bake, preheat the oven to 200°C/gas mark 6 and grease the tart trays. If using a flower cutter you will need to space them out to about 6 per tray
Roll the pastry out to a few millimetres thick and then cut out 12 pieces. You will have pastry leftover so I tend to sprinkle this with grated Parmesan and bake for about 10 minutes as a cook’s treat!
Place the pastry rounds into the trays and press down gently and prick the bases lightly with a fork
Lay a little foil on top of the pastry rounds and then fill each with some baking beans. Bake for 5 minutes and then remove the baking beans and bake for a further 5 minutes til golden. Leave to cool while you make the Italian meringue
Lay a little foil on top of the pastry rounds and then fill each with some baking beans
Whisk the egg whites til you get stiff peaks and then stop. Heat the caster sugar with 2 tbsp of water to 115°C and then pour over the stiff egg whites whisking all the time
Continue whisking til your mixture goes smooth, stiff and glossy
Dollop some marmalade into each cooled pastry case
Dollop marmalade into each pastry case
Spoon the meringue into a piping bag and whirl some meringue over each blob of marmalade. If you don’t have a piping bag simply spoon some over and smooth out evenly
Use a blow torch to slightly scorch the meringue or pop the tarts under a medium grill for a few minutes for the same effect
Use a blow torch to slightly scorch the meringue or pop the tarts