F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Blueberry Meringue Tarts
© Dana Gallagher

Blueberry Meringue Tarts

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 6
  • STAFF-FAVORITE

Pastry chef Nicole Krasinski's buttery, flaky cookies are perfect for sandwiching a juicy compote of plump blueberries, topped with a light, silk meringue. Krasinski developed this simple dessert for her mother, who adores these flavors. When she put it on the menu at San Francisco's Rubicon, customers swooned over the combination as well; it's the best-selling dessert during the summer.

Pastry Disks

  1. 1 1/3 cups all-purpose flour, plus more for rolling
  2. 1/4 cup plus 2 tablespoons cake flour
  3. 1/4 cup plus 2 tablespoons cornmeal
  4. 1/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 4 ounces (1/2 cup) chilled cream cheese, cut into pieces
  7. 1 1/2 sticks (6 ounces) chilled unsalted butter, cut into tablespoons
  8. 2 tablespoons ice water
  9. 2 teaspoons white vinegar
  10. 2 tablespoons granulated sugar
  11. 1 tablespoon turbinado or granulated brown sugar
  12. 1 tablespoon light brown sugar
  13. 1/4 teaspoon cinnamon
  14. 1 egg beaten with 1 tablespoon water

Compote

  1. 1/3 cup light brown sugar
  2. Juice and strips of zest from 2 limes
  3. 3/4 cup fresh orange juice
  4. 2 1/4 pounds blueberries

Meringue

  1. 1/2 cup plus 1 tablespoon granulated sugar
  2. 3 tablespoons water
  3. 3 large egg whites
  4. 1/2 teaspoon cream of tartar
  1. In a food processor, pulse the 1 1/3 cups of all-purpose flour with the cake flour, cornmeal, baking powder and salt. Add the cream cheese and pulse until the mixture resembles coarse meal. Add the butter and pulse just until the dough is the size of small peas. Sprinkle on the ice water and vinegar and pulse just until a dough begins to form. Turn the dough onto a work surface and knead just until it comes together; roll into an 8-inch log, wrap in plastic and refrigerate until firm, at least 30 minutes.
  2. Preheat the oven to 375°. In a small bowl, combine the granulated, turbinado and light brown sugars; stir in the cinnamon. Cut the chilled dough into 12 slices. On a lightly floured work surface, roll out each slice to a 1/8-inch thickness. Using a 4-inch round biscuit cutter, stamp out 12 rounds. Poke each round several times with a fork, then brush with the beaten egg mixture. Sprinkle the rounds with the cinnamon sugar and transfer to a large nonstick baking sheet. Bake for about 13 minutes, until golden; let cool.
  3. In a saucepan, bring the brown sugar, lime juice, lime zest and orange juice to a boil. Add the blueberries and cook over moderate heat, stirring occasionally, until they begin to pop, about 6 minutes. Transfer the blueberries to a bowl; let cool. Pour the berries into a strainer set over a large bowl and let stand for 30 minutes, until most of the liquid has drained off. Transfer the blueberry juice to a pitcher.
  4. Preheat the oven to 425°. Position a rack 6 inches from the heat source. In a small saucepan, stir 1/2 cup of the sugar with the water over moderate heat until the sugar is dissolved. Cook the syrup without stirring until it reaches 243° to 245° on an instant-read candy thermometer, about 8 minutes. Meanwhile, in a large bowl, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Reduce the speed to medium-low and carefully add the sugar syrup in a thin stream. After all of the syrup has been added, add the remaining 1 tablespoon of sugar. Increase the speed to high and beat until the meringue cools to room temperature, about 5 minutes.
  5. Arrange the pastry disks on the baking sheet. Using a slotted spoon, mound the blueberry compote onto the disks. Spoon the meringue onto 6 of the blueberry-topped disks and, using 2 forks, pull the meringue into long spikes. Bake all of the disks for 4 minutes, or until the meringue is golden. Transfer the 6 meringue-less disks to plates. Carefully place a meringue-topped disk on each, drizzle with the blueberry juice and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.