Berry meringue tartlets: the tartlet for Easter

These berry meringue tartlets were made while I was still living in Windsor, and not for any particularly sensible reason. I didn’t have guests coming, I wasn’t feeding a crowd, and I definitely didn’t need to turn the oven on. I made just a couple of them, purely because I felt like it.

This may or may not have caused a little flatmate drama. Turning the oven on “just for two tartlets” was apparently a questionable life choice, possibly because of the electricity, possibly because she was on a diet, or possibly both. Hard to say. Either way, I stand by my decision.

These are perfect for Easter, with their spring feel and fresh berry filling topped with crunchy meringue. That said, they can be made any time of year – frozen berries work perfectly well and make this a small, joyful bake rather than a big occasion dessert.

Sometimes baking doesn’t need a purpose beyond wanting to do it. Sometimes a tartlet is just a tartlet.

BERRY MERINGUE TARTLETS
Makes  6
For the sweet pastry:

• 110g softened unsalted butter
• 80g caster sugar
• 1 small egg
• 210g plain flour
• a pinch of salt

For the berry filling:

• Half cooking apple
• 4 tbsp frozen mixed berries
• 60g caster sugar

For meringue:

• 4 egg whites
• 200g caster sugar
• poppy seeds for deco

1. Make the pastry in a food processor, if you have one, by placing all the ingredients in the machine and pulsing gently until they form a soft but not sticky dough. If you are making the pastry by hand, lightly cream the butter and sugar together with a wooden or plastic spoon. Beat the egg and to the creamed mixture a little at a time, beating well between each addition. Sift the flour and salt on to a piece of baking parchment and add to the creamed mixture all in one go. Bring the paste together gently to form a soft but not sticky dough. Do not over-handle it.
2. Wrap the dough in cling film and chill for 2hours. Then roll it out on a lightly floured work surface to about 5mm thick and use to line six 10cm loose-bottomed tartlet tins. Leave the lined tartlet tins to rest in the fridge for 30min.
3. Preheat the oven to 170C. To bake the pastry cases blind, line it with cling film and fill with baking beans . Bake for about 15min, until the pastries have started to colour and bases are firm to touch. Remove the packages of beans and return the pastry cases to the oven for about 10 min, until the pastries are golden brown. Leave to cool completely.
4. Turn the oven down to 150C.
5. To make the filling shred apple into the saucepan and heat it together with the berries and sugar. When the sugar is completely melted spoon the filling into the baked cases.
6. Finally, prepare the meringue topping by whisking the egg whites in a clean bowl until stiff (it’s best to use an electric mixer for this as it takes a while). Add the sugar a little at  a time until it is fully incorporated. The meringue should be stiff and glossy.
7. Spread the meringue over the berry filling and bake for 40min.
8. Sprinkle some poppy seeds (for deco purposes only)
   Enjoy!

Have a lovely Easter weekend.

Rasa 🙂