Cherry meringue tartlets
- 3 frozen shortcrust pastry sheets, thawed
- 1/2 cup (40g) flaked almonds
- 2 x 670g jars pitted morello cherries, drained
- 1 tablespoon amaretto (see note) or brandy
- 300g caster sugar, plus extra 2 tablespoons to sprinkle
- 6 egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- Icing sugar, to serve
- Step 1 - Preheat the oven to 200°C.
- Step 2 - Grease six 12cm loose-bottomed tart pans and line with the pastry, trimming any excess. Prick with a fork, then line with baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 8-10 minutes until golden.
- Step 3 - Scatter almonds on a separate baking tray and bake, stirring occasionally, for 10 minutes or until lightly golden. Set aside to cool.
- Step 4 - Place cherries in a bowl with amaretto and 2 tablespoons caster sugar, then stir well to coat. Place in fridge for 30 minutes.
- Step 5 - Whisk eggwhites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar, vanilla and cream of tartar, then whisk briefly to combine.
- Step 6 - Drain cherries and divide among pastry cases. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. (Alternatively, spoon meringue over cherries.)
- Step 7 - Place the tartlets on a baking tray and bake for 10-15 minutes until the meringue is golden. Scatter with toasted flaked almonds, dust with icing sugar and serve warm or at room temperature.