Lemon-Pineapple Meringue Tartlets
Lemon-Pineapple Meringue Tartlets
Ingredients
- 1 ¼ cup (190 g) unbleached all-purpose flour
- ½ cup (65 g) icing sugar
- ¼ tsp salt
- ½ cup (115 g) cold unsalted butter, diced
- 2 tbsp (30 ml) ice water
- 1 cup (145 g) fresh pineapple, diced
- ½ cup (105 g) sugar
- ¼ cup (60 ml) lemon juice
- 3 eggs
- 2 tbsp cornstarch
- ¼ cup (55 g) unsalted butter, diced
- ¼ fresh pineapple, thinly sliced
- 24 long, thin strips of lemon zest (optional)
- ½ cup (105 g) sugar
- 2 egg whites
- 1 pinch cream of tartar (optional)
Instructions
- In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds or until smooth. Form into a log with your hands and cut into 8 equal pieces.
- On a lightly floured work surface, roll one piece of dough at a time into a 5-inch (12.5 cm) disc. Line eight 4-inch (10 cm) tartlet pans with removable bottoms with the discs of dough. Remove any excess dough. Prick the dough with a fork. Place the pans on a baking sheet. Refrigerate for 30 minutes or freeze for 10 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake the crusts for 15 minutes or until golden. Let cool completely on a wire rack, about 1 hour.
Lemon-Pineapple Meringue Tartlets