Stormfly's Spiky Berry Tartlets
Inspired by the vibrant and resourceful Nadder, these individual tartlets are bursting with seasonal berries and feature a delicate, spiky almond meringue topping. A beautiful dessert that's both elegant and playfully adventurous.
Directions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- 2
Unroll the pie crusts. Using a 3.5-inch round cutter, cut out 12 circles from the crusts. Press each circle gently into a muffin cup.
- 3
In a medium bowl, combine the mixed berries, 1/4 cup sugar, cornstarch, and lemon zest. Toss gently to coat.
- 4
Divide the berry mixture evenly among the pie crusts in the muffin tin.
- 5
Bake for 15-18 minutes, or until the crusts are lightly golden and the berries are bubbly.
- 6
While baking, prepare the meringue: in a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
- 7
Gradually add the remaining 1/4 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the almond extract.
- 8
Remove tartlets from the oven. Spoon or pipe the meringue onto the berry filling, creating spiky peaks with the back of a spoon.
- 9
Return the tartlets to the oven and bake for another 5-7 minutes, or until the meringue is golden brown.
- 10
Let cool completely on a wire rack before serving. These are best enjoyed the same day.