Cherry tarte tatin with meringue


Australian Women’s Weekly NZ - - CONTENTS -

30g un­salted but­ter 1 tea­spoon ground cin­na­mon ½ cup (110g) caster su­gar 1½ ta­ble­spoons kirsch or brandy 500g fresh cher­ries, seeded 375g packet but­ter puff pas­try, thawed (see Test Kitchen tip)


1 cup (220g) caster su­gar ¾ cup (180ml) wa­ter 4 egg whites 1 Pre­heat oven to 200°C (180°C fan-forced). 2 Heat the but­ter in a heavy-based fry­ing pan (21cm base, 25cm top) with an oven­proof han­dle. Stir in the cin­na­mon and su­gar un­til com­bined, then stir in the kirsch. Cook, stir­ring, over low heat un­til the su­gar dis­solves. In­crease heat to medium-high; cook, stir­ring, for about 5 min­utes or un­til the mix­ture turns a rich tof­fee colour. Re­move from heat; add the cher­ries to the pan. 3 Roll pas­try out slightly larger than the fry­pan size and trim to a 26cm square. Place pas­try over the cher­ries; tuck the edge of the pas­try around the cher­ries. It’s es­sen­tial to tuck in the edges to hold the caramel sauce. Prick top of the pas­try a cou­ple of times to al­low steam to es­cape. 4 Bake for about 25 min­utes or un­til pas­try is well-browned and crisp. Re­move from oven; stand for 5 min­utes be­fore in­vert­ing tarte onto a heat­proof serv­ing plate. 5 ITAL­IAN MERINGUE Mean­while, stir the su­gar and the wa­ter in a small saucepan over medium-high heat, with­out boil­ing, un­til su­gar is dis­solved. Add a su­gar ther­mome­ter to the pan; bring to the boil. Boil, with­out stir­ring, un­til the mix­ture reaches 118°C or firm ball stage. To test if the syrup is ready with­out a ther­mome­ter, drop a tea­spoon of syrup into a glass of cold wa­ter. Gather the syrup with your fin­gers – it should roll into a pli­able sticky ball. As the syrup is get­ting close to tem­per­a­ture, whisk the egg whites in a bowl with an elec­tric mixer un­til soft peaks form. With the mixer run­ning, add the hot syrup in a thin stream. Whisk mix­ture for a fur­ther 8 min­utes or un­til cool, thick and glossy. 6 Spoon Ital­ian Meringue over the tarte. Brown meringue lightly with a kitchen blow torch. To brown with­out a blow torch, bake in the oven at 250°C (230°C fan-forced) for about 1 minute. Not suit­able to freeze or mi­crowave.

Cherry tarte tatin with meringue

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