Pumpkin Apricot Meringue Tartlet

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Pumpkin Apricot Meringue Tartlet
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Pumpkin tart recipe with apricot and meringue: an American dessert by Heather Scholten from the food blog Farmgirl Gourmet, for Halloween or Thanksgiving

For the tartlet
For the meringue
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  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 6
  • Recipe cuisine American

Preheat the oven to 175°C.
Line a baking sheet with parchment paper and place rings on the baking sheet.
Add the mason jar lids with the rubber side facing down.
Roll out the chilled pate brisee to 0,3 cm thickness.
Using a wide mouthed mason jar ring, cut out 12 circles of dough and place in the prepared rings on the baking sheet.
Gather the dough scraps together and roll out again making a 25 cm long rectangle.
Use a pastry cutter or sharp knife and make 12 – 2,5 cm by 25 cm long strips.
Press the strips into the straight edges of the rings and press against the bottom circle of dough to seal them together.
Flatten the tops down to create an overhang, then crimp with your fingers as you would a large pie.
Repeat with the remaining 11 and then place in the refrigerator to chill.
In a large bowl add the sugars, cornstarch, cinnamon, ginger, cloves and salt and whisk to combine.
Add the pumpkin puree, whipping cream, sour cream and eggs and whisk well to incorporate.
Remove the tarts from the refrigerator and spoon a 2, 5 g or so of apricot jam in to each one and spread slightly with the spoon.
Using a hinged ice cream scoop, or small ladle, fill the tartlets with pumpkin mixture just up to where the crimped edges of dough begin (so they don't spill over when cooking).
Bake for 35 minutes, or until the tops are no longer tacky and the pie crust is lightly browned.
Remove and cool completely.

In a medium bowl add the egg whites, sugar and cream of tartar.
Using a electric hand blender with the whisk attachment, beat until stiff peaks form, about 5-8 minutes.
Using a pastry bag with a large opening tip, pipe the meringue onto the cooled pumpkin apricot tartlets.
Use a kitchen torch to toast the outside of the meringue, or conversely, place under the broiler for about a minute.
Watch it carefully so that it doesn't burn.

Serve immediately.

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