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Blueberry Meringue Tart

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  • 8 ServingsServings



  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 1/2 cup flour
  • 1/2 cup ground toasted almonds
  • 1 teaspoon almond extract
  • 1 cup unsalted butter or margarine

Lemon Curd:

  • 1 cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • 1 1/4 cup sugar
  • 5 egg yolks
  • 2 tablespoon unsalted butter or margarine
  • 3 cup fresh blueberries


  • 5 egg whites
  • pinch cream of tartar
  • 1 cup sugar


To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Butter 8 tartlet pans and set aside.
  3. Put the confectioners' sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix.
  4. With the machine running, add the butter in the feeder tube about 2 tablespoons at a time.
  5. Process until the dough collects on top of the blade. If the dough is too soft and sticky to handle, cover it in plastic wrap and refrigerate until it is firmer and less tacky.
  6. Press the dough into the prepared tartlet pans and bake in the oven until golden brown, about 20 minutes.
  7. Remove from the oven and let cool.

To prepare the curd:

  1. Put the lemon juice, zest, sugar, and egg yolks in a metal bowl, and whisk together.
  2. Pour into prepared tartlet shells.
  3. Pile the fresh blueberries in a pyramid on top of each tartlet.

To prepare the meringue:

  1. Put the egg whites and cream of tartar in the bowl of a heavy-duty mixer and mix on high speed until the egg whites are very fluffy.
  2. With the machine running, add the sugar about 1 tablespoon at a time until all of the sugar is incorporated.
  3. ontinue to whip on high speed until the whites are shiny and stiff peaks form.
  4. Place the meringue in a pastry bag fitted with a star tip and pipe strips of meringue over the berries.

To brown the outside of the tartlets:

  1. Place the tartlets on a broiler pan and brown under the broiler for 2 to 3 minutes.
  2. Set tartlets on individual plates and serve immediately.
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