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.

Ingredients

1
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
2
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
3
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
4
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!
5
Place the pastry rounds into the trays and press down gently and prick the bases lightly with a fork
6
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
7
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
8
Continue whisking til your mixture goes smooth, stiff and glossy
9
Dollop some marmalade into each cooled pastry case
Dollop marmalade into each pastry case
10
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
11
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