Peach Meringue Tart

This is a gorgeous tart and another way to enjoy peaches or nectarines season. And the meringue is a sweet and beautiful way to show off.

1 9-inch tart shell, (using Tart Dough recipe below) blind-baked for 30 minutes at 375 degrees*
3-4 ripe peaches, or nectarines
1 t lemon juice
3 T granulated sugar
Sparkling sugar

Meringue

1⁄4 c granulated sugar
2 egg whites
1/4 t cream of tartar, or lemon juice

Preheat oven to 325 degrees.

Slice the peaches (peel if desired) and toss in a medium bowl with lemon juice, 3 tablespoons granulated sugar, and cornstarch until coated. Set aside.

Whip egg whites until they are foamy and white, then slowly add sugar a tablespoon at a time.

Continue beating until stiff peaks form.

Arrange peach slices in the tart shell. Spread meringue over the peaches. Bake for 20-25 minutes until peaches have softened and the meringue is light brown. Use a kitchen torch, if desired, to brown the meringue further.

Tart Dough

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

1 1⁄2 c unbleached all-purpose flour
1 T sugar (optional)
1⁄2 t kosher salt
1 stick + 2 T unsalted butter, cut into small cubes
About 1⁄3 c ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.

*Roll out dough to a circle about 1⁄4” thick. Fit dough circle into a tart pan with a removable bottom. Place in freezer for 15 minutes as you preheat oven to 375 degrees. Place tart shell on a sheet pan. Line tart shell with a sheet of parchment and fill with pie weights or dried beans. Bake 20 minutes, then remove pie weights and bake another 10 minutes.