The Botanical Kitchen

Recipes, travel and the occasional rant

Sunny Days and Marmalade Meringue Tarts

By 27 Comments

Jump to Recipe - Print Recipe

It’s been almost Spring like today.  I woke up before the sun and sat with a cup of tea watching it come up over the garden.  A rare opportunity with children in the house. I’ve been distracted by the sky ever since.  It’s been so vividly blue I couldn’t help stopping and staring out into it.  I love this kind of weather.  It’s cold and crisp so cups of tea amidst the pottering and distraction have been plentiful.

My pottering led to a fridge clean out leaving just one more jar of my favourite elderflower and lemon marmalade and a nearly full jar of orange, bergamot and lime marmalade from Artisan Kitchen.  A leaving gift from work colleagues of long ago. Cleaning the fridge led to a stock take of the cupboards.  Half eaten jars of marmalade, half used packs of butter, nearly empty bags of flour and a few eggs.  The perfect ingredients for some simple and fast baking and something sweet to accompany my tea.  And of course the weather inspired a little floral connection too.

Print Recipe

Marmalade Meringue Tarts

Total Time1 hr
Servings: 12

Notes

Marmalade Meringue Tarts

Simple but indulgent and perfect for using up marmalade

You'll need
    • 1 shallow tart trays
    • A round or flower shaped cutter
    • 200g plain flour
    • 100g cold unsalted butter
    • 2 tbsp icing sugar
    • 1 large egg
    • 1-2 tbsp very water
    • Some marmalade
    • 55g egg whites (whites from about 1.5 large eggs)
    • 110g caster sugar
    • 2 tbsp orange blossom water
To make 12 tarts
  • Make the pastry first.  Blitz the flour, butter and icing sugar in a food processor til you get breadcrumbs.
  • Beat the egg with the very cold water and then slowly add this to the breadcrumbs a little at a time to make a soft dough.  Leave the pastry to rest in the fridge for at least 30 minutes.
  • When you are ready to bake, preheat the oven to 200C and grease the tart trays .  If you are using a flower cutter you will need to space them out to about 6 per tray.
  • Roll the pastry out to a few millimetres thick and then cut out 12 flowers.
  • Put the pastry flowers into the trays, press down gently, then prick the bases lightly with a fork.
  • Lay a little foil on top and then fill each with some baking beans.
Flower shaped pastry

Flower shaped pastry for Spring like days

 
  •  Bake for 5 minutes and then take the baking beans off and bake for a further 5 minutes til golden brown.
  • Leave them to cool while you make the Italian meringue. Whisk the egg whites til you get stiff peaks and then stop.
  • Heat the caster sugar with 2 tbsp of orange blossom water to 115C.  It will become a syrup.
  • Pour this in a thin stream over the stiff egg whites whisking all the time.  Continue whisking til the mixture goes smooth, stiff and glossy.
  • Dollop some marmalade into each cooked pastry case and then dollop over some meringue.  Or pipe it in blobs as I've done.
  • Finally, the best bit, lightly blow torch the meringue to brown it off or you can pop it under the grill for a few minutes.
Marmalade Meringue Tarts

Marmalade Meringue Tarts

 

How do you spend your sunny days? Have you made any marmalade with the Seville oranges in season? 

Related articles

Reader Interactions

Comments

  1. Crisp golden days are a delight aren’t they, add long as your cosy inside or wrapped up warm to head out.

    Beautiful bake. Thank you for sharing mine. X

    Reply

  3. The weather today was FAB, wasn’t it?? I swear I got a tan through the windows when I went to the gym! Love these gorgeous little tarts, and am intrigued by the orange, bergamot & lime marmalade…

    Reply

Leave a Reply to aberdeenjenae Cancel reply

Your email address will not be published.

Recipe Rating