Marmalade Meringue Tarts

makes 12
60 minutes


  • 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


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
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
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