Honey, Stone Fruit and Blackberry Meringue TartBack
Honey, Stone Fruit and Blackberry Meringue Tart
Buttery flakey filo dough with the honey sweetened fruits, with meringue. So delicious!
Time: 50 minutes
Yields: 8 servings
- 20-24 sheets filo pastry
- 8 tbsp melted butter
- 3-4 peaches sliced into half circles OR 4 peaches sliced and cut into stars
- 3-4 nectarines sliced into half circles OR 4 nectarines sliced and cut into stars
- 250g blackberries
- 1/4 cup The Good Grocer Collection honey, plus more for drizzling
- 1/4 cup Kahlua (optional)
- 1tbsp vanilla bean paste
- 1/4 cup brown sugar
- Icing sugar + cherries for serving
- 2 large egg whites
- 1/2 cup caster sugar
- 1/2 tsp vinegar
- Preheat the oven to 130 degrees C. Lightly butter a lamington tray (slightly smaller tray works too).
- Gently layer a piece of filo pastry flat in the pan, allowing one side of the sheet to run up the sides of the pan. Brush with melted butter and then top with another sheet of filo, brush the top with butter. As you are working, overlap the sheets to create a border going up the sides of the pan. Repeat the layers until all the filo dough and around 4 tablespoons butter have been used.
- Place in the oven and bake for 5 minutes. Remove from the oven. The dough will be puffy, but it will flatten as it cools. Increase the oven temp to 150 degrees C.
- Add the peaches, nectarines and blackberries to a bowl. Add the remaining 4 tablespoons melted butter, honey, Kahlua (if using), vanilla and a pinch of salt. Toss well to combine. Arrange the fruit in an even layer on the filo pastry, leaving the blackberries on top. Sprinkle the tart with brown sugar.
- Bake for 20-25 minutes or until the blackberries have burst and the stone fruit is soft. Remove from the oven and drizzle with honey if desired.
- To make the meringue, place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vinegar and vanilla bean, whisk until just combined.
- Spoon the meringue into a piping bag or into a large ziploc bag with the corner snipped off. Pipe the meringue onto the tart in cute little kiss dollops. Toast the meringue under the grill or with a kitchen torch. If using the grill, just be careful not to forget about the tart…it burns FAST. Do not leave it in there longer than a minute.
- To serve, dust the tart with powdered sugar and garnish with cherries. Serve with ice cream if desired.
Recipe by Half Baked Harvest