Immerse yourself in the delightful harmony of sour cherries and sweet meringue, all resting atop a buttery, flaky crust. This cherry meringue tart recipe brings together the nostalgia of childhood summers with a touch of gourmet elegance. Using high-quality flour for a crust that’s perfectly crisp, this dessert is a testament to the beauty of simplicity in baking.
Why You’ll Love This:
This tart is a perfect blend of textures and flavors, combining the tartness of fresh cherries with the airy sweetness of meringue. The flaky, buttery crust adds a delicious contrast, making each bite a multi-sensory experience. It’s a recipe that pays homage to the timeless joy of eating cherries straight from the tree, elevated into a dessert that’s both sophisticated and comforting.
Perfect Occasion:
This cherry meringue tart is ideal for summer gatherings, picnics, or any occasion that calls for a celebratory dessert. It’s a showstopper at dinner parties and a delightful treat for weekend brunches. Serve it when you want to impress your guests or simply when you’re craving a slice of summer, no matter the season.
Decoration Tips:
- Garnish with fresh cherry halves and mint leaves for a pop of color and freshness.
- A dusting of powdered sugar over the meringue peaks can add an elegant finish.
- For a festive touch, drizzle with a simple cherry glaze or add edible flowers for a decorative flourish.
Recipe:
Crust:
- Combine 150g of premium all-purpose flour with a teaspoon of baking powder and 30g of powdered sugar. Mix well.
- Incorporate 80g of cold butter by cutting it into small pieces, then blend into the flour mixture.
- Add 3 egg yolks and knead the dough until smooth.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Afterward, knead it a few times, then roll it out. Butter a 26cm tart pan generously, transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
Preheat the oven to 170°C (top and bottom heat) and bake the crust for approximately 20 minutes.
Filling:
- Pit around 600g of cherries. If you don’t have a pitter, using a straw is a handy trick.
- Toss the cherries with 2 tablespoons of potato starch (this helps thicken the juice without needing to add sugar, preserving the cherries’ natural tartness).
Meringue:
- Beat 3 egg whites until stiff peaks form. Gradually add about 160g of sugar, one tablespoon at a time, then fold in 2 tablespoons of potato starch.
Spread the cherries evenly over the prebaked crust, then cover with the meringue, creating peaks and valleys for texture.
Bake again at 170°C for 20-25 minutes. Finish by drying the meringue with the oven set to convection mode at 60°C for about 10 minutes.
Let the tart cool before slicing. Despite the temptation, try to wait until it’s cooled to cut into it for the best texture and flavor.
Enjoy this delightful cherry meringue tart, a dessert that perfectly balances the flavors of summer with a touch of elegance.
