Blood Orange-Meringue Tartlets

Name: Blood Orange-Meringue Tartlets
Yield: Makes 1 large 9-inch (23-cm) tart or a bunch of individual tartlets (I like these better; you can easily make the pie crusts in a muffin pan—it’ll make about 12)
Ingredients: 10½ tablespoons (150 g) cold butter, cubed; 1 cup plus 2 tablespoons (225 g) sugar; A pinch of sea salt; 2⅓ cups (300 g) all-purpose flour; 2 tablespoons sugar; 6 egg yolks; Juice of 1 lemon; ¾ cup (150 g) sugar; 3 tablespoons cornstarch; 3 egg whites; ½ cup (125 ml) blood orange juice; 4 to 6 tablespoons ice-cold water

Preparation info

Makes
1
large 9 inch 23 cm ) tart

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Crust

2⅓ cups (300 g) all-purpose flour
10½ tablespoons (150

Dessert
Vegetarian

Method

Prepare

First make the crust: Very briefly pulse the flour, butter, sugar, and salt in a food processor. Add enough cold water for the dough to start coming together. Swiftly shape into a ball, wrap in plastic wrap, and let the dough rest in the fridge for 1 hour.

Preheat the oven to