Cherry tarte tatin with meringue | Women's Weekly Food
Place pastry over the cherries; tuck the edge of the pastry around the cherries. Prick top of the pastry a couple of times to allow steam to escape.
Ingredients
- Cherry tarte tatin
- 30 gram unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 cup (110g) caster sugar
- 1 1/2 tablespoon kirsch or brandy
- 500 gram fresh cherries, seeded
- 375 gram packet carême butter puff pastry, thawed (see test kitchen tip)
- Italian meringue
- 1 cup (220g) caster sugar
- 3/4 cup (180ml) water
- 4 egg whites
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