I like lemon meringue pie. I don't love it though. Maybe it has to do with the large amounts of gooey lemon filling that reminds me of my phobia of anything pudding like. I was conscious of this when I was thinking about making a meringue tart. These tarts really do it for me though, the flavours of orange and lemon mingle nicely with the tartness of the cranberries. You could use other fruit in place of the cranberries; raspberries, blueberries, strawberries, and cherries would all be good. I've used quite a big tart tin for this recipe (approximately 3 inches) and it ended up making 8 tarts, but the quantity will vary depending on the size of pan you use, as will the cooking times. If using a smaller tart pan or if making a whole pie, bake until the crust is golden brown and the filling has just set.
Cranberry, orange and lemon meringue tart
2 cups plus 2 tbsp all-purpose flour
1 tbsp icing sugar
1 cup butter, chopped
1 egg, beaten
1 cup sugar
1/4 cup lemon juice
1/4 cup orange juice
1 tsp lemon zest
1 tsp orange zest
1/2 tsp baking powder
2 tbsp flour
3/4 cup cranberries
5 egg whites
1/3 cup sugar
1/2 tsp cream of tartar
1 tbsp cornstarch
For the crust, sift the flour and icing sugar into a bowl. Add the butter and combine with your fingers until a coarse crumb forms. Add the egg and mix until combined. Wrap tightly in plastic wrap and place in the fridge for one hour.
Preheat your oven to 350 degrees Fahrenheit.
Lightly flour your board and rolling pin. Roll out the dough and cut circles out. Place tart shells into a greased tart tin. Set aside while you make the filling.
To make the filling, whisk together the eggs and sugar. Add the lemon and orange juices and zest and whisk. Add the flour and baking powder. Fill the tart shells with the lemon filling and top with the cranberries.
Bake for approximately 20 minutes, until the crust is golden brown.
While your tarts are baking, assemble the meringue. Use a hand or stand mixer fitted with the whisk attachments. Combine the egg whites and cream of tartar together and whip until frothy. continue whipping, gradually adding the sugar. Beat until stiff peaks form. Once stiff peaks have formed, beat in the cornstarch.
Once your tarts have come out of the oven add the meringue. You can place the meringue in a piping bag and swirl it, or make peaks or you can just dollop the meringue on with a spoon.
Bake the tarts again for 4-6 minutes until the tops of the meringue become lightly brown.