Cherry tarte tatin with meringue
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Heavy-based frying pan
- Oven
- Stove
- Candy thermometer
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Kitchen blow torch
- Baking sheet
- Spoon
- Fork
- Glass
- Serving platter
- Rolling pin
- Chef's knife
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
Ingredients
- Cherry tarte tatin
- 30 grams unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 cup (110g) caster sugar
- 1 1/2 tablespoon kirsch or brandy
- 500 grams fresh cherries, seeded
- 375 grams 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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