Cherry Meringue Tart
Gluten Free Cherry Merringue Tart
Equipment
- Oven
Ingredients
Dough
- 2 cup gluten free all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 4 oz butter
- ¾ cup sugar
- 4 egg yolks
- ¼ cup sour cream
- 1 tsp vanilla
- 1 lemon zest
Filling
- 4 cup cherries if frozen, thaw
- 2 tbsp lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp cinnamon
Meringue
- 4 egg whites
- ¾ cup granulated sugar
Instructions
- Zest the lemon and set aside. In the saucepan on the medium heat, add cherries, 2 tbsp of lemon juice, 1 cup of sugar, cornstarch and cinnamon.
- Bring to a boil, and cook for 8 minutes or unit mixture thickened. Remove from the heat and cool.
- Preheat the oven to 355°F. Line and butter 11 inch x 1.125 inch round tart pan.
- Combine all purpose gluten free all-purpose flour, baking powder and salt.
- In a separate bowl, beat butter with ¾ cups of sugar until creamy. One by one add egg yolks, then sour cream, vanilla and zest of lemon.
- Add dry ingredients, and mix until combined. Dough should be thick.
- Transfer the dough to the tart pan and press with hands to form edges. It helps to oil hands to prevent dough from sticking.
- Add cherry filling on the top and bake for 30 minutes.
- While the tart is baking beat egg whites until stiff peaks then add sugar and beat until sugar dissolved.
- After 30 minutes take out the tart from the oven, spread meringue on the top and bake for another 20 minutes.
- Cool completely before serving.