Name: Doris' cherry meringue tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 250g homemade or ready-made shortcrust pastry thawed if frozen; 3 tbsp ground almonds; 3 tbsp caster sugar plus 100g/4oz; 2 x 350-400g cans or jars of cherries; 2 tsp cornflour; 3 tbsp Crème de Cassis crème de mûre or kirsch; 2 egg whites

Home
Recipes
Doris' cherry meringue tart

Doris' cherry meringue tart

Mary Cadogan

Save recipe

Serves 6

More effort

Prep: 25 mins

Cook: 25 mins - 30 mins

A star rating of 3.6 out of 5.6 ratingsRate

loading...

An impressive centrepiece for a dinner party dessert

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Basic shortcrust pastry

A star rating of 4.3 out of 5.181 ratings

Ingredients

Nutrition

Units:

MetricUS

250g homemade or ready-made shortcrust pastry

thawed if frozen
3 tbsp ground almonds
3 tbsp caster sugar

plus 100g/4oz
2 x 350-400g cans or jars of cherries
2 tsp cornflour
3 tbsp Crème de Cassis

crème de mûre or kirsch
2 egg whites

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal438
fat17g
saturates6g
carbs68g
sugars48g
fibre2g
protein5g
salt0.28g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a 23cm flan tin. Press the pastry into the corners and trim off the excess pastry with a sharp knife. Mix the ground almonds with the 3 tbsp of sugar, then sprinkle over the pastry base.
step 2

Drain the cherries well, then pat very dry with kitchen paper. Reserve 200ml of the juice. Scatter the cherries over the pastry case and bake for 15-20 mins, until the pastry is golden and crisp.
step 3

Tip the juice into a small pan and boil for 3 mins until reduced a little. Blend the cornflour to a paste with a little cold water and stir into the pan, cooking until thickened and smooth. Stir in the liqueur and pour into the tart case, then leave to cool while you make the meringue.
step 4

Whisk the egg whites until stiff, then whisk in the 100g of caster sugar until thick. Spread over the filling, ensuring there are no gaps between the filling and the tart case. Return to the oven for 10 mins to brown the meringue, then serve warm or cold.

RECIPE TIPS

MAKE IT WITH FRESH CHERRIES OR WITHOUT ALCOHOL

Replace the bottled cherries with 500g fresh cherries. Stone them and put into a pan with 2 tbsp caster sugar and 150ml water. Simmer until they are soft, about 5 mins, then drain and continue as above. For an alcohol-free version, simply omit the liqueur or replace with Ribena.

Recipe from Good Food magazine, June 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now