Marmalade meringue tarts
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Urvashi shares a delightful Spring like recipe which made the most of marmalade. She has used slightly unset homemade marmalade here, but any marmalade would be perfect for these yummy tea time treats.
Ingredients
- 200g of plain flour
- 100g of unsalted butter , cold
- 2 tbsp of icing sugar
- 1 large egg
- marmalade
- 55g of egg white , from about 1 1/2 large eggs
- 110g of caster sugar
Method
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
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
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
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Marmalade meringue tarts
