Pineapple Lemon Meringue Tartlets

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 24 servings

Nutritional Info
Per tart: about	-
cal	8282 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	9 g9g carb
fibre	00 fibre
chol	24 mg24mg chol
sodium	43 mg43mg sodium
% RDI:	-
iron	33 iron
vit A	22 vit A
vit C	22 vit C
folate	77 folate

A cornstarch mixture stabilizes the meringue so it doesn't weep. This is a boon because the tarts can be made ahead.

Ingredients

1/2 Double-Crust Sour Cream Pastry 1/2 1/2Double-Crust sour cream pastry
Filling:
1 egg 1 1eggeggs
1 egg yolk 1 1egg yolkegg yolks
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
3 tbsp lemon juice 3 3tbsp tbsplemon juice
3 tbsp well-drained crushed pineapple 3 3tbsp tbspwell-drained crushed pineapple
Meringue:
1 tsp cornstarch 1 1tsp tspcornstarch
2 tsp cold water 2 2tsp tspcold water
3 tbsp boiling water 3 3tbsp tbspboiling water
1 egg white 1 1egg whiteegg whites
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar

Preparation

Filling: In heatproof bowl, whisk together egg, egg yolk, sugar and lemon rind and juice; set over saucepan of simmering water and cook, stirring, until thickened enough to mound on spoon, about 8 minutes.

Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes. Stir in pineapple.

Meanwhile, on lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin tins. Prick with fork; cover and freeze until firm. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pans on rack.

Meringue: In small microwaveable bowl, whisk together cornstarch and cold water; whisk in boiling water. Microwave at high for 15 seconds, stirring once, until thickened and clear. Let cool to room temperature.

In bowl, beat egg white until soft peaks form; beat in sugar until stiff glossy peaks form. Beat in cornstarch mixture; set aside.

Transfer tart shells to small rimmed baking sheet. Spoon filling into shells. Pipe or spoon meringue onto filling, spreading right to edge of pastry. Bake in centre of 425°F (220°C) oven until meringue is light golden, about 6 minutes. Let cool on baking sheet on rack. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source : Holiday Celebrations: 2007