Honey Butter Stone Fruit and Blackberry Meringue Tart
Ingredients
The tart
-
20-24
sheets
phyllo dough
-
8
tablespoons
melted butter
-
3-4
pieces
peaches
-
3-4
pieces
nectarines
-
1
pint
blackberries
-
¼
cup
honey
-
¼
cup
Kahlua
-
1
tablespoon
vanilla bean seeds
-
¼
cup
brown sugar
-
powdered sugar
for serving
-
cherries
for serving
The meringue
-
2
large
egg whites
-
½
cup
granulated or caster sugar
-
½
teaspoon
vinegar
Instructions
- Preheat the oven to 275°F and butter a jelly roll pan.
- Layer phyllo dough in the pan, brushing each layer with melted butter.
- Bake the phyllo for 5 minutes, then increase the oven temperature to 300°F.
- Combine peaches, nectarines, blackberries, remaining melted butter, honey, Kahlua, vanilla, and salt in a bowl and toss.
- Arrange the fruit on the phyllo, sprinkle with brown sugar, and bake for 20-25 minutes.
- For the meringue, whisk egg whites until stiff peaks form, then gradually add sugar and whisk until glossy.
- Add vinegar and vanilla bean to the meringue mixture and combine.
- Pipe the meringue onto the tart and toast it under the broiler for a minute.
- Dust with powdered sugar, garnish with cherries, and serve with ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
882
Total fat
40g
Total carbohydrates
100g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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