ADVERTISEMENT

Strawberry Meringue Tarts

Strawberry Meringue Tarts

by

ADVERTISEMENT

Strawberry Meringue Tarts: A Delightful Blend of Sweet, Tangy, and Crispy

When it comes to light, fruity desserts, Strawberry Meringue Tarts are an absolute crowd-pleaser. These charming little tarts bring together the perfect balance of crunchy meringue, tangy fresh strawberries, and a buttery, crumbly tart shell. They’re the ideal treat for special occasions, summertime gatherings, or simply when you’re in the mood for something sweet and satisfying.

With their elegant appearance and delicious flavors, these tarts look and taste far more complex than they really are. With a few simple ingredients and some easy-to-follow steps, you can create an irresistible dessert that will wow your guests or make any meal feel a little more special.

Why You’ll Love Strawberry Meringue Tarts

  1. Delicate and Delicious: The crisp, light texture of the meringue perfectly complements the juicy, tart strawberries, creating a dessert that’s refreshing yet indulgent.
  2. Perfect for Summer: These tarts are ideal for any summer gathering, bringing the sweet taste of ripe strawberries to the forefront. They’re light, easy to eat, and full of bright flavor.
  3. Elegant Presentation: With their golden meringue tops and vibrant strawberry filling, these tarts have a beautiful, gourmet look that’s sure to impress. You’ll feel like a professional pastry chef when you serve them.
  4. Versatile: While strawberries are the star of the show, you can easily swap in other fruits like raspberries, blueberries, or even peaches to make this tart your own.

Ingredients for Strawberry Meringue Tarts

To make Strawberry Meringue Tarts, you’ll need the following ingredients:

For the Tart Shells:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold and cut into cubes)
  • 1 large egg yolk
  • 1–2 tablespoons ice water (as needed)

For the Filling:

  • 2 cups fresh strawberries (hulled and sliced)
  • 2 tablespoons granulated sugar (for macerating the strawberries)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

For the Meringue:

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Make the Tart Shells

  1. Prepare the Dough: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Add the Egg Yolk: Add the egg yolk to the mixture and mix until the dough begins to come together. Add the ice water 1 tablespoon at a time, mixing until the dough is just moist enough to hold together. Be careful not to overwork the dough.
  3. Chill the Dough: Turn the dough out onto a lightly floured surface and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
  4. Roll Out the Dough: Once the dough has chilled, remove it from the fridge and roll it out on a floured surface to about 1/8 inch thickness. Cut the dough into circles large enough to fit your tart pans.
  5. Line the Tart Pans: Gently press the dough into the tart pans and trim off any excess. Use a fork to prick the bottom of each tart shell to prevent puffing during baking.
  6. Blind Bake the Shells: Preheat your oven to 350°F (175°C). Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes, then remove the weights and parchment paper and bake for an additional 5–7 minutes until the shells are golden brown. Set aside to cool.

Step 2: Prepare the Strawberry Filling

  1. Macerate the Strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Let the strawberries sit for about 15–20 minutes to release their juices. Stir in the lemon juice to enhance the flavor.
  2. Thicken the Filling (Optional): If you prefer a thicker filling, you can cook the strawberry mixture with cornstarch. In a small saucepan, add the strawberries and their juices along with the cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency. Let it cool before filling the tarts.

Step 3: Make the Meringue

  1. Beat the Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form.
  2. Add Sugar and Vanilla: Gradually add the granulated sugar while continuing to beat the egg whites. Once all the sugar is incorporated, add the vanilla extract and beat until the meringue is glossy and smooth.

Step 4: Assemble the Tarts

  1. Fill the Tart Shells: Spoon the prepared strawberry filling into the cooled tart shells, filling them generously but not overflowing.
  2. Top with Meringue: Spoon the meringue on top of each tart, spreading it to the edges of the crust to seal in the filling. Use the back of a spoon to create a decorative swirl on top of each tart.
  3. Bake the Tarts: Preheat your oven to 350°F (175°C). Place the assembled tarts on a baking sheet and bake for about 8–10 minutes, or