Monday, July 12, 2010

Little strawberry meringue tarts

Little strawberry meringue tarts / Tortinhas de morango com merengue

The strawberry maniac strikes again – and this time with pies topped with meringue. :)

I know I’ve been carried away by the strawberry season, but tell me: would you resist making such adorable little pies? I’m not that strong. :)

strawberry meringue tarts8B

Little strawberry meringue tarts
adapted from Australian Gourmet Traveller

400g strawberries, hulled and quartered
½ cup (88g) brown sugar, packed – you might need more depending on how sweet the strawberries are
1 vanilla bean, scraped seeds only
juice of ½ small orange
juice of ½ lime

Brown sugar pastry:
50g soft unsalted butter
50g brown sugar
1 egg
1 cup (140g) all purpose flour

Italian meringue:
¼ cup (50g) caster sugar
2 tablespoons (24g) demerara sugar
1 egg white

For brown sugar pastry, beat butter and brown sugar, using an electric mixer for 5 minutes or until pale, then add the egg and beat to combine. Add flour, beat until just combined, turn onto a lightly floured work surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
Meanwhile, place strawberries in a heavy-based saucepan. Add brown sugar, vanilla seeds and orange and lime juices and stir over medium heat until sugar dissolves. Bring to the boil, reduce heat to medium and cook for 5-8 minutes or until strawberries are soft and liquid is reduced. Set aside to cool, then refrigerate.
Preheat oven to 180°C/350°F. Roll pastry on a lightly floured surface to 2mm thick and use to line ten 6.5x3.5cm deep pie pans (see note), trim edges and pierce crust all over with fork. Refrigerate for 30 minutes. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and cut roughly into ten squares; place the foil squares, buttered side down, tightly against the crust. Bake blind for 10 minutes, then remove foil and bake for another 10 minutes or until golden and crisp. Cool for 5 minutes in pans, then remove from pans and place on a baking tray. Using a fork to remove some of the liquid, transfer strawberry mixture into pastry cases and set aside*.
For Italian meringue, combine sugars and 2 tablespoons water in a small saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115°C/239°F on a sugar thermometer, then remove from heat. Meanwhile, using an electric mixer, whisk egg white until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Spoon meringue over strawberry filling, forming into peaks. Place pies under a hot grill for 2-3 minutes or until meringue is golden or use a blowtorch to brown meringue lightly.

* since this is a very moist filling, assemble the tarts as close as possible to serving them - the juices in the filling will make the pastry soggy

Note: If you’re unable to find pie pans of this measurement, use individual fluted tart cases instead (they’ll hold less filling).

Serves 10


Bakericious said...

looks so pretty and yummy

Paula said...

last pic is totally awesome!

have a nice day,

Valerie Gamine said...

These are adorable!

Unknown said...

This is the best thing I have seen here so far! I really want to try this one. Just scrumptious.

The Urban Baker said...

I love the idea of this brown sugar crust! I am going to have to test it out this week. love the photos!

Unknown said...

Resist? No way. These look amazing.

Amy of Sing For Your Supper said...

Wow, these are gorgeous!!! I especially love the picture with the filling oozing out- just heavenly!!!


How To Eat A Cupcake said...

Those could possibly be one of the most beautiful desserts I've seen in a while. You did a wonderful job! I'm sure they're delicious, too! :)

eatme_delicious said...

So cute! I love how the strawberry filling gushes out.

Patty said...

Luscious and lovely!

Sara said...

Mmmm...these look divine! Wow...totally scrumptious!

Anonymous said...

way too pretty!

Emily said...

Gorgeous! You are so talented. Are you a pastry chef?

Jeanne @ CookSister! said...

Oh WOW!! I am in love with these - in fact, anything with a meringue topping works for me. Gorgeous pics.

Dewi said...

Patricia, you seem to know how to make the meringue look so perfect. They are beautiful and delicious looking.

Lisa said...

Beautiful little tarts! They look delicious and so pretty. They would be a perfect addition to a bridal lunch I am going to! Thank you.

~~louise~~ said...

What darling little dainties. Simply charming and tasty I bet...

Thanks for sharing, Patricia...

Abby said...

Perfect for a tea party!

Patricia Scarpin said...

Jess, thank you!

Paula, thank you! I wanted the readers to see what the filling looked like.

Valerie, thank you!

Jennifurla, thank you! You are so sweet. Hope you like the recipe!

Susan, thank you, darling! That brown sugar crust is really good and not hard to work with!

Lindsay, thank you! You are far too kind. :)

Amy, thank you for stopping by!

Cassie, thank you - that is so flattering! You too kind. :)

Ashley, thank you, darling!

Patty, thank you!

Sara, thank you for stopping by!

Heather, thank you for stopping by!

Emily, you're so sweet - I wish I were! :)

Jeanne, thank you! I love meringue, too. :)

Elra, thank you for stopping by!

Lisa, thank you, sweetie! I hope you like the recipe!

Louise, thank YOU for commenting, sweetie!

Abby, thank you!

Xiaolu @ 6 Bittersweets said...

What darling little tarts.

Alina said...

Aww your meringue is so incredibly soft! And that strawberry filling... wonderful!

anna said...

Those are exceptionally precious and I bet they taste amazing!

Patricia Scarpin said...

Xiaolu, thank you!

Alina, thank you!

Anna, they were good, indeed - thank you!

Liz and Thom said...

We're going to bake these this weekend. Thanks for the recipe! Wish us luck :)

Patricia Scarpin said...

Liz and Thom, I hope you like the recipe!
Thank you for commenting!

kelly said...

Italian meringue is so tasty. These are beautiful little tarts. Wouldn't have thought of making strawberry tarts with a meringue. Genius!

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