It’s summertime and you can get hold of many different kinds of fresh berries to make tarts with. Some days ago I made a baked summer tart topped with Italian Meringue. I used random berries I had at home, most flavor combinations are good. Just make sure that you don’t sweeten the filling IF you don’t using sour fruits and berries such as red currant, rhubarbs etc. It just has a few ingridients and it’s ready in less than 30 minutes!
SUMMER MERINGUE TART serves 8
1 package of pre-made crust pastry
2 cups fruit of you choice (I used equal amounts of Rhubarbs, Strawberries and plums)
1/3 cup sugar
2 tablespoons cornstarch
3 egg whites, preferably organic ones.
1/2 cup sugar
1/3 cup water
Just roll out you pre-made pastry into a non-stick tin and cook 200c/400f for 10 minutes,..
Meanwhile prepare the filling by chopping your fruit in smaller bits and adding them into a saucepan.Add sugar (but NO water, the fruit will release liquid) and cornstarch, cook on a low heat until completely soft. Set aside to cool slightly.
Take out the crust and let cool slighlt meanwhile making the Italian Meringue.
Put sugar and water in a saucepan and boil a syrup on a medium-high heat, USE A CANDY THERMOMETER It should reach 118c/240f. While wating for the syrup to reach desired degree beat the egg whites in a large clean bowl until forming soft peaks. The syrup should reach 118/240f, no more!
The quickly add the syrup to the egg whites in a thin strain – whisking at a low-medium speed. When all the syrup is added turn up the speed to maximum and let the eggs whisk until completely cooled. It should be thick and creamy.
Put the fruit compote into the pastry shell and add the meringue on top and put back in the oven for 5 minutes or until a bit browned on top.
Let cool and serve with vanilla ice cream.