By Jocelyn DashSpecial to CSMS MagazineCSMS resumes its recipe rubric with this interesting article on blueberry meringue tarts. We encourage our readers to participate in this rubric. We receive a lot of solicitations for articles each month.
Make the pastry disks
In a food processor, pulse the 1 1/3 cups of all-purpose flour, cornmeal, baking powder and salt. Add the cream cheese and pulse until the mixture resembles coarse meal. Add the butter and pulse just until the dough resembles small peas. Sprinkle on ice water and vinegar and pulse just until dough begins to form. Turn the dough onto a work surface and knead just until it comes together; roll into an 8-inch log, wrap in plastic and refrigerate until firm, at least 30 minutes. Preheat the oven to 375°. In a bowl, combine the sugars; stir in the cinnamon. Cutthe chilled dough into 12 slices. On a lightly floured surface, roll out each slices to a 1/8-inch thickness. Using a 4-inch round biscuit cutter, stamp out 12 rounds. Poke each several times with a fork, then brush with a egg wash. Sprinkle the rounds with the cinnamon sugar and transfer to a large nonstick baking sheet. Bake for about 13 minutes, until golden; let cool.
Meanwhile, make the compote
In a saucepan, bring the brown sugar, limejuice, lime zest and orange juice to a boil. Add the blueberries and cook over moderate heat, stirring occasionally, until they begin to pop, about 6 minutes. Transfer the berries to a bowl; let cool. Pour the berries into a strainer set over a large bowl and let stand for 30 minutes, until most of the liquid has drained off. Transfer the blueberry juice to a pitcher.
Make the Meringue
Preheat the oven to 425°. Position a rack 6 inches from the heat source. In a saucepan, stir ½ cup of the sugar with the water over moderate until dissolved. Cook without stir until the syrup reaches 243° to 245°on an instant-read candy thermometer, 8 minutes. In a bowl, beat the egg whites on medium-high until frothy. Add the cream of tartar. Beat until firm peaks form. Reduce the speed to medium-low and carefully add in a thin stream. After the syrup has been added, add the remaining 1-tablespoon of sugar. Increase the speed to high and beat until the meringue cools to room temperature. 5 minutes. Arrange the disks on the baking sheet. Using a slotted spoon, mound the berry compote on the disks. Spoon the meringue onto 6 of the disks and, using 2 forks, pull it into long spikes. Bake all of the disks for 4 minutes, until the meringue is golden. Put the meringue-less disks on plates; place a meringue-topped disk on each other and drizzle with blueberry juice.
Below are the detailing recipes
Active: 45 min; Total: 2 HR6 servings
1 1/3 cups all-purpose flour¼ cup plus two teaspoons cake flour¼ cup plus two teaspoons cornmeal¼ teaspoon baking powder¼ teaspoon salt4 ounces (1/2 cup) chilled cream cheese, cut into pieces1 ½ sticks (6 ounces) cold unsalted butter, cut into tablespoon2 tablespoons ice water2 tablespoons white vinegar2 tablespoons granulated sugar1-tablespoon turbinado or granulated brown sugar1-tablespoon light brown sugar¼ teaspoon cinnamon1 egg beaten with 1-tablespoon water
1/3-cup light brown sugarJuice and strips of zest from 2 limes¾ cup fresh orange juice2 ¼ pounds blueberries
½ cup plus 1 tablespoon granulated sugar3-tablespoon water3 large egg whites¼ teaspoon cream of tartarNote: Jocelyn Dash manages a restaurant food chain in Orlando, Florida. She wrote this piece exclusively for CSMS Magazine.