Today's recipe is a summer recipe... because even though the streets are often more wet than dry, I am struggling with the idea of letting go. Plus, let's face it, it's not time yet for coats and scarfs, no matter how hard the clothing stores are trying to convince us...
And nobody can resist a piece of this, no matter the weather or the season. This tart is made with a fresh cherry curd, and it's absolutely delicious. The cherries were hand-picked by my dad, in his orchard, and they were amazing. We had so many kilos of cherries that we spent weeks eating them!
Cherry Meringue Tart
- 250g flour
- 140g butter, cubed
- 100g sugar
- 1 egg yolk
- 250g cherries, pitted
- 100g sugar
- juice of half a lemon
- 3 egg yolks
- 60g butter
- 4 egg whites
- 240g sugar
- Dough: Sift flour. Add cubed butter and sugar, knead with your fingers so the butter is completely incorporated.
- Add the egg yolk and knead until smooth.
- Wrap in plastic and refrigerate for 2 hours. Roll the dough and place on the tart pan or ring. Make little holes with the tines of a fork on the base and bake for about 15 minutes at 175ºC (350ºF).
- Curd: pour cherries, sugar and lemon juice in a saucepan at medium heat, until it simmers. Set aside for 5 minutes, blend the mixture and sieve.
- Beat the egg yolks and add the cherry puree little by little. Pour the mixture into the saucepan and heat at low heat.
- Add the butter and stir, until it dissolves completely and keep stirring until the mixture reaches a thicker consistency. To see if it's thick enough, dip a spoon into it and see if it covers the backside of the spoon. Pour into a bowl and cover with plastic wrap, touching the surface. Refrigerate for 2 hours.
- Meringue: Mix egg whites and sugar and beat until it turns white and glossy..
- Assembling: pour a 3cm thick curd inside the tart and smooth. With a pastry bag, decorate with meringue. With a torch or in the oven grill, slightly toast the meringue tops.
I hope you enjoy it!