Strawberry Jam Meringue Tarts

I saw this recipe in Food & Wine’s Chef Recipes Made Easy magazine. The original recipe calls for lemon curd, but I didn’t have any so I used strawberry jam instead. Okay, here we go.

Get your phyllo ready. Put one sheet, butter it, and spread sugar on top of it. Place another sheet, and butter and sugar again. Do it one more time. Cut the phyllo in whichever shape you like and bake.

Make the meringue by beating the egg whites, adding the brown sugar slowly.

When the phyllo is baked and allowed to cool, spread the jam over each square, and then spoon  a dollop of meringue one each. Then broil until the meringue gets a little brown on top.

Then place the squares in twos, one of top of the other. And voila!

  • 3 sheets of phyllo dough, plus more in case of tearing
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup light brown sugar
  • 5 large egg whites
  • jam or curd
  1. Preheat the oven to 350°. Cut 2 sheets of parchment paper to fit a large baking sheet. Place 1 sheet of the parchment on a work surface. Top with a sheet of phyllo and brush with the melted butter. Sprinkle 2 teaspoons of the granulated sugar over the phyllo. Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets. Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares. Slide the parchment onto a baking sheet and top with the second sheet of parchment paper. Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.
  2. Preheat the broiler. Put the brown sugar in a food processor; pulse to break up any lumps. In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form. Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes. Transfer the meringue to a pastry bag with a plain tip.
  3. Spoon a dollop of jam onto each phyllo square. Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the jam). Broil 6 inches from the heat for 1 minute, or until lightly toasted. Set 6 phyllo squares on plates and top them with the remaining 6 squares. Garnish with raspberries and serve.

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