The STRAWBERRY MERINGUE TART is an indulgent and delicate dessert, as delicious as it is beautiful to look at — perfect to serve at the end of a meal, perhaps when you want to spoil a sweet-toothed child or a mum with a sweet heart. It’s very easy to make and packed with fruit, which gives it an unmistakable fragrance and flavor.
This tart is particularly good thanks to the different textures and the delicate flavors that compose it: a crumbly shortcrust pastry, a filling with chopped strawberries and a fresh meringue light as a cloud. The filling is the real delight: both strawberry jam and fresh strawberries and crumbled amaretti, which add extra richness and texture. Tip: choose sweet, juicy strawberries and you’ll see how this tart enhances their aroma!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 357.24 (Kcal)
- Carbohydrates 64.66 (g) of which sugars 39.82 (g)
- Proteins 5.22 (g)
- Fat 10.06 (g) of which saturated 5.95 (g)of which unsaturated 3.91 (g)
- Fibers 1.50 (g)
- Sodium 95.69 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 cup granulated sugar
- 6 tbsp butter
- lemon zest
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 2 cups strawberries
- 2 1/2 tbsp granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 3 tbsp strawberry jam
- 1 oz amaretti cookies, crumbled
- 2 egg whites (at room temperature)
- 1/2 cup granulated sugar
- 1 1/3 tbsp water
For the Strawberry Meringue Tart you will need
- 1 Bowl
- 1 Skillet
- 1 Tart pan
- 1 Hand mixer
- 1 Small saucepan
Preparation of the Strawberry Meringue Tart
Place the flour, sifted baking powder, cold butter cut into pieces, a pinch of salt, the sugar and the untreated lemon zest in a bowl. Mix everything until you obtain a sandy texture.
Add the whole egg and the yolk and quickly incorporate them with the other ingredients. You should obtain a smooth dough. Shape into a disk, wrap it in plastic wrap and place it in the fridge to firm up for at least 30 minutes.
Wash, dry and hull the strawberries. Then cut them into pieces and put them in a skillet with the sugar; over low heat let them release their juices and cook for 5 minutes. In a small cup (espresso cup) dissolve the cornstarch in water and add it to the strawberries, stirring until they thicken and dry slightly.
Let cool, add the strawberry jam and mix together.
Take the pastry out of the fridge and roll it out to a thickness of about 1/6 inch (4 mm). Butter an 8-inch removable-bottom tart pan and line it with the pastry.
Prick the base with a fork and sprinkle it with the crumbled amaretti.
Pour in the strawberry filling and bake in a preheated, conventional oven at 356°F for 30-35 minutes.
Remove from the oven and let cool.
In a small saucepan combine the sugar and water for the syrup, stirring occasionally so the sugar dissolves.
Let simmer over low heat for 5 minutes, stirring, and start whipping the egg whites with the electric beaters. When the syrup reaches the correct temperature (230°F) pour it in a thin stream over the egg whites while continuing to beat until completely cooled. You should obtain a firm, glossy white meringue.
Unmold the tart and spread the meringue on top. You can place it in dollops as I did, or make little rosettes with a piping bag.
Lightly torch the meringue with a culinary torch or, alternatively, place it in the oven at 356°F under the broiler for 1 minute.
STORAGE
The STRAWBERRY MERINGUE TART can be kept in the refrigerator for up to 3 days.
