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Blueberry Meringue Tarts With A Sweet Cinnamon Crust

Filed in: sweet

Sweet and sticky blueberries piled in a sweet cinnamon crust and topped with toasted meringue. A beautiful combination of flavours and textures that you’re going to love.

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Recipe for Blueberry Meringue Tarts With A Sweet Cinnamon Crust by Anisa Sabet for The Macadames. 

As you have probably noticed from insta, I am absolutely obsessed with making my own pastry at the moment. It’s actually so, so easy, and the taste is infinitely better than store bought. Have you made pastry from scratch before?

This tart came about when I found beautiful juicy blueberries at the markets and knew I just had to use them in a recipe. I threw around everything from smoothie bowls to pie and landed on this lovely blueberry tart with a sweet cinnamon crust.

The shortcrust pastry is the perfect home for the sweet and sticky blueberry filling, and the meringue finishes the tart off nicely.

Making the pastry is very simple, I used the stand mixer and you simply mix your dry ingredients, add the butter and mix until a consistency like breadcrumbs is formed.  Then you add the water and egg, mix for a few seconds longer, then pull it together using your hands. Once you’ve got your ball of dough, cut it into 6 parts, wrap and pop into the fridge to chill. After around 30 minutes, pull it out and press each disc into each tart tin.

This recipe does call for blind baking, which is where you bake the pastry case without any filling. This helps the crust go nice and golden before piling in your filling. To do this, you simply line each pastry case with baking paper and add baking beads or uncooked rice and bake this way for 10 minutes before pulling them out and baking the case for another 10 minutes until its slightly browned. Pull them out and set them aside to cool.

While the pastry case is cooling, you can make your blueberry filling. You simply mix your ingredients and bring to a simmer on the stove. You want the mixture to be nice and sticky which is a result of the sugar and tapioca starch. You won’t be baking the tart with the filling so ensure it’s a good amount of jammy. Once it’s done, spoon it immediately into the pastry cases then set aside to cool.

When the blueberry has cooled (around 1-2 hours should be fine), make the meringue by beating the egg whites in a clean, dry bowl until stiff peaks form, then you add the salt and sugar one tablespoon at a time until it’s all finished. Add the vanilla and beat for a few minutes until it is thick and creamy. Then scoop the meringue into the piping bag and pipe little meringue kisses onto the surface of each tart. I didn’t do a stellar job of this, but sometimes it’s ok for it to look imperfect. Pop the tarts into the oven and bake for 5 minutes or until the tops have turned a lovely brown. Be mindful they cook quick so just keep eyeballing it.

I hope you enjoy this recipe and i’d love to know what you think of the photos.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Pastry adapted from here.

What you need:

  • Large mixing bowl
  • Stand mixer (optional)
  • Small bowl
  • Small saucepan
  • Icing pipe
  • 6 x loose bottom tart tins

Ingredients (makes 6):

For the pastry: 

  • 250g plain flour
  • 1/3 cup caster sugar
  • 1 teaspoon cinnamon
  • 125g butter, chilled and cubed
  • 1-2 tablespoons iced water
  • 1 egg

For the filling: 

  • 2 & 1/2 tablespoons tapioca flour
  • 4 cups fresh blueberries
  • 1/2 cup caster sugar
  • 2 teaspoons finely chopped lemon zest
  • 2 tablespoons lemon juice
  • Splash of water

For the meringue: 

  • 3 egg whites
  • Pinch of salt
  • 3/4 cup caster sugar
  • 1/2 teaspoon vanilla essence

Method:

1. Preheat oven to 180°C. Grease your tartlet tins with butter and sprinkling with a  bit of sugar.

2. To make the pastry: Toss the dry ingredients in your mixing bowl. Add in the butter and mix on a low speed until a consistency like breadcrumbs is formed. You might need to get in there right at the end with your hands to ensure there are no large chunks of butter.

3. Add the ice water and mix on a medium speed until the dough pulls together, then add the egg. Mix until combined then use your hands and divide into 6 parts. Roll each part into a disc, cover with glad wrap and pop into the fridge to chill for 30 minutes.

4. When chilled, press each pastry disc into each tartlet tin, cutting off any extra edges. Prick the bottoms using a fork. Line each pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Set aside to cool. Turn oven up to 200°C.

5. To make the filling: In the small saucepan, mix the filling ingredients. Bring to a boil, then reduce heat. Simmer and stir for around 5 minutes until the berries start to soften and the mixture starts to thicken. Remove from heat and spoon immediately among the cooled pastry cases and allow to set while you make the meringue.

6. To make the meringues: In the stand mixer, beat the egg whites until soft peaks form. Add the salt and the sugar 1 tablespoon at a time until all the sugar has been mixed through. Beat on high for 3 minutes. Stir through the vanilla. Pipe little meringue kisses onto the surface of the tarts and pop into the oven to bake for 4-5 minutes until the tops have browned slightly. Allow to cool fully.

Storage: tarts will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my three berry mascarpone and hazelnut tartlets.

Three Berry, Mascarpone and Hazelnut Tartlets | Anisa Sabet | The Macadames-19

Or my rhubarb, strawberry and lavender galettes.

Rhubarb, Strawberry and Lavender Galettes | Anisa Sabet | The Macadames-27

Anisa xx

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