Best Pamelas Peachy Meringue Tart Recipes

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST

Steps:

• Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

PAM'S RUSTIC CARAMEL PEAR TART

Steps:

• 1. Defrost the puff pastry in the refrigerator overnight or on the counter for 1 1/2 hr. Take out one sheet, unfold on a lightly floured or vegetable sprayed counter. Cut 1/2 - 3/4 inch strips from all four sides of the sheet. Moisten the edges of the large sheet and place the strips on the edges of the rectangle. These will puff up and form a thicker edge. Prick the main base all over with a fork to keep it from rising too much while baking. Transfer to a lightly oiled baking sheet and refrigerate for about 1 hour while making the filling.
• 2. Mix the cream cheese, sugar, vanilla, and egg with a hand mixer until smooth and well blended. Scrape the bowl a couple of times to make sure you have it all mixed. Set aside.
• 3. Peel, core and slice pears into about 1/4" slices. Sprinkle with lemon juice and set aside. Heat oven to 375 F with the rack in the middle of the oven.
• 4. Take the pastry out of the fridge and spread the cream cheese mixture over the inside of the rectangle, trying not to go over the edge strips. Lay the pear slices as close as possible together to cover most of the custard mixture, again,keeping them off the edge pastry strip.
• 5. Sprinkle the pears and pastry edges with the cinnamon and sugar mixture. (I sometimes use a little more straight cinnamon sprinkled on top) Bake at 375° F for 25 to 35 minutes or until the crust gets a nice golden brown and the pears are browned and tender.
• 6. Remove from the oven. Let cool for about 15 minutes. Microwave some of the caramel topping in a small bowl until semi-liquid. Drizzle the entire surface with a light coating of caramel. Then melt some of the white chocolate (about 3 to 4 oz) until spreadable, and either drizzle with a fork over the top, or place the warm chocolate in a small zipper bag, cut off a tiny tip of the bag and squeeze the chocolate over in a pretty pattern. Let cool or serve warm with ice cream if desired.
• 7. For the Variation: Spray an 8 or 9-inch square baking pan with cooking spray. Mix 3/4 cup each of crushed vanilla wafers and gingerbread cookies with 1/4 c sugar and 1/4 c melted butter. Place in prepared pan and press lightly. Using the same cream cheese custard mixture as above, spread the mixture over the crumb base. Chop pears into 3/4" chunks and distribute over the cream cheese mixture. Sprinkle liberally with either cinnamon and sugar mixture, with sugar and freshly grated nutmeg, or with brown sugar and cinnamon. Bake at 350°F for 35 to 45 minutes or until the custard is set and the top is lightly brown. Remove from the oven and let cool. Refrigerate before serving. Again, you can drizzle the top with melted white chocolate or thin powdered sugar icing.

GIANT PEACH, NECTARINE & APRICOT MERINGUE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
• Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
• Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.

PEACH PUFF PASTRY TART WITH ALMONDS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
• Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
• Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
• Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.

PAMELA'S PEACHY MERINGUE TART

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
• Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate.
• Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl.
• Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.

PEACHES UNDER MERINGUE

Steps:

• Preheat broiler.
• Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
• Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
• Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).