Tarte is a typical open French pie with French cuisine filling laid out on the basis of shortcrust pastry with corrugated the edges. Tarte can be either a dessert or a main course, if for filling vegetables, meat or fish are used, filled with egg mass. Cooked in portions in small tartlets, this Strawberry tart with meringue is perfect for a treat. Little dessert with strawberry filling from pieces of berries, covered on top the airy cloud of meringue will not leave anyone indifferent. с друзьями: 
Time: one час. 20 minutes. Difficulty: easy. Quantity: 6 tartlets. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1.25 Art. sifted pastry flour
- 1.5 tbsp. l Sahara
- 1/4 Art. l salt
- 6 tbsp. l (90 gr.) Butter, cut into pieces and chilled
- 1 egg yolk
- 1/2 tsp white vinegar
- 2-3 tbsp. l cold water
Filling
- 3 tbsp. quarter sliced strawberries
- 1 tbsp. Sahara
- 1 tbsp. l lemon juice
- 1/2 tbsp. and 2 tbsp. l water
- 3 tbsp. l corn starch
Meringue
- Protein 5 large eggs
- 1 tsp lemon juice
- 1/2 tbsp. Sahara
- 1 tsp corn starch
Recipes with similar ingredients: premium flour, lemon juice, eggs, starch, strawberries
Recipe preparation:
- Korzh. Mix confectionery flour, sugar and salt with a mixer with spatula nozzle. Stir the butter at low speed until obtaining uneven crumbly texture.
- Beat the yolks with vinegar and 3 tbsp. l cold water. Add all immediately to the flour mixture and mix. If the dough does not set, add another tablespoon of water. Form a log from the dough, wrap with cling film and refrigerate.
- Divide the dough into 6 equal pieces. On lightly sprinkled flour roll each piece of dough to 0.6 thick layers see and put them in 6 9 cm. tartlets. Trim the excess dough from baskets and refrigerate from 30 minutes to 1 hour.
- Heat the oven to 175 ° C. Place the baskets on the sheet to baking and chop the bottom with a fork. Bake for 15 to 18 minutes, until the bottom will not bake, and the edges will not become slightly brown. Give cool off.
- Stuffing. Mix strawberries with sugar, lemon juice and 1/2 tbsp. water. Let stand for 20 minutes. Strain the liquid in a small pot. Bring to a slight boil. Mix corn starch with the remaining two tablespoons of water and pour, stirring into boiling liquid. Stir until thick, then remove from heat and let cool.
- After cooling, connect the thickener with strawberries and lay out spoon in baked tartlets. Chill while cooking meringue.
- Preheat the oven to 200 ° C.
- Bez. Beat egg whites with lemon juice at speed one step below the highest, gradually add sugar, whisking until solid peaks. Combine corn starch and then spread the meringues along the edge or top of the strawberry filling. Bake 2-3 minutes until browned, then let cool and cool before serving.
