Doris' cherry meringue tart

Doris' cherry meringue tart

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins - 30 mins

Skill level

Moderately easy

Servings

Serves 6

An impressive centrepiece for a dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
438
protein
5g
carbs
68g
fat
17g
saturates
6g
fibre
2g
sugar
48g
salt
0.28g

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

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Method

  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.
  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.
  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.
  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 from Good Food magazine, June 2006

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Comments

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eleanormayo's picture
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This was a complete disaster! I followed the recipe and made it the day before serving. Firstly, two egg whites were not enough, so I topped it with two more, but when I went to serve it I discovered that it had leaked cherry syrup from the tin and I could not get it out of the tin without the pastry disintergrating round the edges and what was once my thick cherry sauce being a thin syrup that poured out and the whole thing fell apart. Inevitably it ended up in the bin!

paramar's picture
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It doesn't say to take the pan off the heat before adding the cornflour mixture. I added it while still boiling and got a big solid lump of cornflour. I stirred off the heat until cooled and added to the pastry case, seiving out the lumps, but still looking very runny. Luckily it set in the oven and turned out very nice!

jojorlpe's picture
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Made this for pudding after sunday roast today, really lovely.

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