Tart With Fruit And Meringue
Tart

Tart With Fruit And Meringue

  • December 4, 2021

I should've followed my instinct and made my own meringue ...The curd does not fully set after 8 hours (!).The only part of this tart that turned out great was my pie crust b/c I used my own recipe and didn't follow this one.Curd in this recipe is way too soft and butter-rich for my liking in a pie.It's tasty in small amounts (like a spoonful on toast, berries, or ice cream) but for the volume you eat in a piece of pie I prefer a firmer, tarter version, more like the filling in a homemade lemon meringue pie.Cooked passion fruit pulp has a slight bitter aftertaste, though, so I'll probably work on that issue in V3.0.Also there are much better Italian meringue recipes out there: I think the proportions/volumes may be off in this one.I too, upped the passion fruit puree and cut down on the sugar.I'm sure the butter is good, but just can't afford all those calories.Well, I must say flavor was good, a little overwhelmed by all the buttery taste but still delicious.It felt more like a cookie but combined with the curd tasted very good.I used A Cook from Chicago's modifications and thought this was fantastic.When I made the curd the first time, it was too sweet and it did not have enough passion-fruit flavor.These changes made all of the difference and the result was a fantastic tart.It was delicious and the passion fruit makes it very unique.I thought there was a bit too much meringue on top though. .

Stone Fruit and Blackberry Meringue Tart

Stone Fruit and Blackberry Meringue Tart

Stone Fruit and Blackberry Meringue Tart

This post may contain affiliate links, please see our privacy policy for details.You see, I just heard what was the loudest crack of thunder in my lifetime…followed by the internet going out, thus causing me to lose all the words for this post + my entire written out and carefully noted recipe.AND I am kind of sad because my whole family is flying back to Cleveland Friday AND, it’s my oldest brother’s 30th birthday and I am missing all of it 🙁 Yep, enter giant sad face…but happy early birthday big bro, maybe if you are lucky mom and dad might just take you out for a burger and a beer.I have a lot of other random things I shared in my previously written post, but now they just seem old and tired.I am not one to make those amazing looking desserts, they may taste good, but the cute or pretty factor is often lacking.I love the combo of the buttery flakey phyllo dough with the honey sweetened fruits, it’s honestly SO good.Honey Butter Stone Fruit and Blackberry Meringue Tart.The accuracy of the nutritional information for any recipe on this site is not guaranteed.powdered sugar + cherries for serving Meringue 2 large egg whites.1/2 teaspoon vinegar Instructions Preheat the oven to 275 degrees F. Lightly butter a 9 1/2x14 1/2 jelly roll pan (slightly smaller pan works too).As you are working, overlap the sheets to create a border going up the sides of the pan.Add the remaining 4 tablespoons melted butter, honey, Kahlua (if using), vanilla and a pinch of salt.Arrange the fruit in an even layer on the phyllo dough, leaving the blackberries on top.Bake for 20-25 minutes or until the blackberries have burst and the stone fruit is soft.To make the meringue, place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form.Gradually add the sugar, whisking well, until the mixture is stiff and glossy.To serve, dust the tart with powdered sugar and garnish with cherries.Notes *To cut stars out of the peaches + nectarines, slice the fruit into rounds until you get to the pit.Eat or discard the smaller scraps, add the larger ones to the bottom of the tart.**You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and will stand up when the beaters are lifted.***The tart can be made up to a day in advance, but try to add the meringue just before serving.

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Passion fruit tart

Passion fruit tart

Passion fruit tart

Buttery pastry crust filled with sweet and sour passion fruit curd, topped with crispy on the outside and soft on the inside meringue.What is passion fruit?Passion fruit is a small round tropical fruit, also known as maracuja, with edible pulp and seeds.Shortcrust pastry – it’s very simple to make, you only need 5 ingredients: flour, powdered sugar, butter, salt, and cold water.– it’s very simple to make, you only need 5 ingredients: flour, powdered sugar, butter, salt, and cold water.Passion fruit curd – this is my favorite recipe to use up passion fruits!– this is my favorite recipe to use up passion fruits!Make the pastry crust: Add all the ingredients except the water to the mixer bowl.Remove the dough from the fridge, roll out the dough on a lightly floured surface until it’s large enough to fit into the tart pan.Make the meringue:.Pour the passion fruit curd into the baked pastry crust.Put the tart into the oven and bake at 350 °F / 180 °C for 20 minutes.This passion fruit tart tastes best on the day it was baked.How to make it ahead: You can make the dough and passion fruit curd ahead and store them in the fridge for up to 3 days.When you are ready to bake it: blind-bake the dough, pour the curd over and top with freshly prepared meringue.Did you make this recipe?Passion fruit tart with meringue topping Buttery pastry crust filled with passion fruit curd and topped with meringue.Print Recipe RATE THE RECIPE (click on the stars) 5 from 1 vote Prep Time 50 minutes Cook Time 55 minutes Total Time 1 hour 45 minutes Servings 8 servings Calories 416 kcal Author Aleksandra Ingredients pastry crust: ▢ 1 ½ cup (190g) all-purpose flour.▢ 1-2 tablespoons very cold water passion fruit curd: ▢ ½ cup (120ml) passion fruit juice from about 9 small passion fruits.By hand: stir the flour with powdered sugar and salt together, add the cold diced butter, rub the butter into the flour mixture with your fingertips (or chop it with a large knife) until it resembles a pea-sized crumble, add cold water, knead quickly until dough forms a smooth ball (be careful not to over mix it).Remove the dough from the fridge, roll out the dough on a lightly floured surface until it's large enough to fit into the tart pan.While the crust is baking, prepare the curd and the meringue (it will take about 20 minutes, not counting the juicing of passion fruits).Bake the tart: Put the tart into the oven and bake for 20 minutes .If you want a distinctly sour curd you can use juice from about 6 passion fruits (6 tablespoons of juice, 90ml) mixed with lemon juice (3 tablespoons, 45ml) but then the taste of passion fruit is not so pronounced.How to make it ahead: You can make the dough and passion fruit curd ahead and store them in the fridge for up to 3 days.When you are ready to bake it: blind-bake the dough, pour the curd over and top with freshly prepared meringue. .

Sesame Passion Fruit Yuzu Tart with Meringue Swirls

Sesame Passion Fruit Yuzu Tart with Meringue Swirls

Sesame Passion Fruit Yuzu Tart with Meringue Swirls

I actually conceived and shot this passion fruit yuzu tart back in late November with the intention of starting off the new year with this post.The dominating tang is often too sharp and somehow the sugar added to “balance” the acid never seems to do enough to improve.I am never one to shrink away from flavors that challenge me so I set out to make a tart that I could love – multidimensional with elements that would round and balance the sour and sweet.The perfect inspiration came when on a trip to the store I found something I have only ever seen bottled, fresh yuzu.If you are ever able to get your hands on fresh yuzu fruit – immediately scratch the skin, put it up to your nose, and breath in deeply with eyes closed.Next, I found the most gorgeous dinosaur egg passion fruits that I wanted to photograph.The intense tropical fragrance of passion fruit and the pop of the seeds would add another dimension to my tart.I then needed something to round out the sharpness of both fruits and the sweet meringue I planned to top this tart with.Something creamy like white chocolate came to mind and for an earthiness to ground this dessert, I decided toasted sesame seeds would be the perfect addition.Needless to say the tart never set and disastrous amounts of precious yuzu passion fruit custard leaked all over my refrigerator shelf.My standard method of freestyle cooking and improvisational baking led to watery meringue that began to melt as soon as I brought it on set to be torched.The final recipe for this tart is baked guaranteeing a properly set custard.Scoop the passion fruit pulp into a sieve over a bowl and separate the seeds from the juice.Add the yuzu and passion fruit juices, 1/2 cup sugar, bring to a gentle simmer, fold in the sesame seeds.Slowly pour the hot white chocolate mixture over the eggs, whisking continuously, until well blended.Remove from heat, whisk at high speed with a hand mixer until glossy and stiff peaks are reached, about 5 minutes.Top the cooled tart with dollops of the meringue, gently swirl and pick up for tips. .

Strawberry Meringue Tart Recipe: How to Make It

Strawberry Meringue Tart Recipe: How to Make It

Strawberry Meringue Tart Recipe: How to Make It

Line a large pizza pan with parchment; set aside.In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. .

Passionfruit Meringue Tarts by toplessbaker

Passionfruit Meringue Tarts by toplessbaker

Passionfruit Meringue Tarts by toplessbaker

Add the water, then the flour and mix on low just until the dough starts to stick together.Roll the pastry out on a lightly floured work surface to the thickness of about 3mm.To make the filling, place all the ingredients in a bowl and whisk to combine.Finally, to make the meringue, whisk the egg whites on a medium speed until frothy.Increase the speed to high and slowly add the sugar.With the piping bag vertical, place the nozzle at the edge of the tart shell and apply steady pressure for a second and then quickly pull the bag towards you creating a winged effect to the meringue.Repeat all the way around the edge of the tart and then gently toast with a blowtorch. .

Passion-Fruit Meringue Pie Recipe

Passion-Fruit Meringue Pie Recipe

Passion-Fruit Meringue Pie Recipe

The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted meringue.Martha Bakes, Episode 1112 Save Print More Email Send Text Message Gallery Passion-Fruit Meringue Pie Credit: Mike Krautter Recipe Summary test Advertisement Ingredients Crust 4 ounces saltine crackers (scant 1 sleeve).1/2 cup passion-fruit puree, thawed if frozen Meringue Topping 4 large egg whites.1/4 teaspoon kosher salt Directions Instructions Checklist Step 1 Crust: Preheat oven to 350 degrees.In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree.Step 4 Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes.In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy.Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. .

Fruit and Meringue Tart

Fruit and Meringue Tart

Fruit and Meringue Tart

Fruit and Meringue Tart.Fresh fruits with cream cheese and smoky charred meringue on a buttery crumbly puff pastry!Fruit and Meringue Tart.This tart is versatile as you can add you choice of fresh fruits, jam too if you like and make it as per your taste bud.With the jet lag and a 2.8 years toddler, we didn’t have much energy to look around a lot.The bright acidity and flavorful finish of the Chardonnay paired beautifully with the Fruit and Meringue Tart.Now, I am no wine pairing expert, but the touch of tang from the wine helped in cutting the richness of the tart.Puff Pastry Tart.If you have worked with puff pastry before, you know that making this dessert is really easy.Start with half of the sliced pear on the upper left side of the tart, facing the curve side toward the edge of the pastry.Brush the egg wash on the edges on the pastry sheet.Place the baking sheet on the middle rack of the oven and bake for 20-25 minutes or until the edges of the puff pastry look golden brown.Pipe the meringue on the tart in little dollops. .

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