Cherry Jam Meringue Tartlets
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Ingredients
For the Tartlets:
- 2 cups All-purpose flour
- 12 tablespoons Cold unsalted butter, cubed
- 2 tablespoons Domino® Baker’s Sugar™
- ½ teaspoon Salt
- ½ cup Ice water
- 1 ½ cups Cherry jam
For the Meringue:
- 4 Large egg whites
- ⅛ teaspoon Salt
- ½ cup Domino® Baker’s Sugar™
- ¼ teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
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Instructions
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Prep Time: 45 minutes / Cook Time: 20 minutes / Yields: 16-18 mini tarts
Step 1
Add the flour, butter, sugar, and salt to a food processor and pulse until it resembles coarse crumbs. Drizzle in ice water and pulse a few times until the dough starts to form into a ball.
Step 2
Transfer the dough to a wooden cutting board or your counter and shape it into a flattened disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Roll the chilled dough out on a lightly floured work surface with a floured rolling pin until it’s about ¼ inch thick. Use a cookie cutter to cut out rounds of dough and place them in a shallow muffin tin or tartlet tins.
Step 4
Fill each round with about 2 teaspoons of cherry jam. Each tartlet should be just over half full.
Step 5
Bake the tartlets at 350°F for 20 to 25 minutes until the crust is light golden brown. Cool the tartlets for 10 minutes in the pan, then carefully remove and cool completely on a wire rack.
Step 6
Add the egg whites and salt to the clean bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites and salt on low (2-3 on a stand mixer) until frothy, then add the cream of tartar. Beat on medium (4-6) until smaller bubbles form, then gradually add the sugar, a tablespoon a time, and beat on medium-high until glossy and stiff peaks form. Beat in the vanilla extract.
Step 7
Transfer meringue to a pastry bag fitted with a round or star tip and pipe swirls of meringue over each tartlet. Toast the meringue with a kitchen torch or under your oven broiler for a few minutes. Enjoy!
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Ashley Boyd
Ashley Boyd
@Pinkowlkitchen
Ashley Boyd is a content creator and founder of the food blog, Pink Owl Kitchen. Ashley lives right outside of Memphis, TN with her husband and 2-year-old son. Ashley’s recipes are inspired by the comforting Southern flavors she grew up eating and her goal is to bring families around the dinner table more. When she’s not in the kitchen, Ashley enjoys spending time with her family, exercising, and curling up with a good book.