Meringue and Peach Tart

  • Difficulty: Medium
  • one hour and 5 minutes
  • 6 servings

When making your crust for this tart, sweeten it generously with powdered sugar and spike it just a tad with acidic lemon zest. Then fill the crust with juicy peach wedges. As the tart bakes the whipped egg white mixture lumps you top it with will transform into melt-in-mouth meringues.

Ingredients Needed for Meringue and Peach Tart

1 ⅔ cups of flour
salt
5 ounces of butter (at room temperature)
1 yolk
⅓ cup powdered sugar
2 tablespoons of water
1 teaspoon lemon zest
2 medium peaches, sliced into thin wedges
½ cup sugar
4 egg whites

How to Cook Meringue and Peach Tart

  1. Add the flour, butter, yolk, powdered sugar, water, and lemon zest to a bowl. Season with salt and knead with your hands until you have a dough.
  2. Line an 8-inch diameter tart pan with the dough. Press it using your fingers, then poke holes in it with a fork. Bake for 15 minutes at 360⁰F/180⁰C.
  3. Remove the crust from the oven. Place on it the peach wedges, trying to make a circular pattern.
  4. Drizzle 1 tablespoon of sugar on top, then bake for 10 minutes at 360⁰F/180⁰C.
  5. Add the egg whites to a bowl and start to beat them using a hand mixer. Add the remaining sugar in the process. Beat until you get stiff peaks.
  6. Transfer the beaten egg whites to a piping bag. Use it to top the tart with meringues. Bake for 20 minutes at 360⁰F/180⁰C.

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