Place As promised we finally share our gluten-free blueberry-meringue tart recipe with you guys today. Brush rectangular serving plates with blueberry sauce. Caramelise meringue with a blow torch until golden brown in parts. To make the topping: Rinse the berries, and set aside all but 3/4 cup to dry. Gradually beat in remaining sugar, 1 Pipe the meringue on top in a series of peaks close together to cover the entire surface of the tart. A fresh blueberry pie that is simply spiced and topped with a golden meringue. My family loves it. And it will always remind us about our weekend in Sweden with the most lovely ladies, that we … Spoon the meringue onto 6 of the blueberry-topped disks and, using 2 forks, pull the meringue into long spikes. It's a beautiful purple colour with a tart blueberry flavour. Give it a try! Blueberry Meringue Tart Sweet Dough Ingredients: Plugrá Butter 82% Fat, room temperature 120 g Sea Salt 1 g Confectionery Sugar, sifted 53 g American Almond Almond Flour 26.5 g Confectionary Sugar 26.5 g … For meringue, in a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. The shortcrust pastry is the perfect home for the sweet and sticky blueberry filling, and the meringue finishes the tart off nicely. The components for this dessert can be prepared in advance and assembled just before serving, making your Blueberry Curd This is a variation of my popular never-fail lemon curd recipe, substituting blueberry purée for a portion of the lemon juice. Great for a sweet dessert after lunch or dinner. Learn how to make elegant lemon meringue tart served with homemade blueberry sauce and meringue topping. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Bake all of the disks for 4 minutes, or until the meringue is … Since it won't be long before too. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved. Making the pastry is very simple, I used the stand mixer and you simply mix your dry ingredients, add the butter and mix until a consistency like breadcrumbs is formed. A really simple pie to make. It's so easy, but still so delicious, the perfect treat for a sunday afternoon. Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping.