Pamela's Peachy Meringue Tart

Pamela's Peachy Meringue Tart

1 Review 1 Pic
  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
pamelawriter
Recipe by  pamelawriter

“Heaven! Peaches need to be in season and delicious for this to work. But when the peaches are good - this is sensational. It's light and you always want more. Be generous with your peaches!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper.
  2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  3. Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
  4. Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate.
  5. Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl.
  6. Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.

Share It

Review (1)

Rate This Recipe
Sarah Stone
2

Sarah Stone

I wasn't too crazy about the cinnamon peach juice combo...I think if the peaches were warmed, and the juice mixture thickened, it would've been better - not sure...not a bad dessert. I chose to make mini tarts instead :)

More Reviews

Similar Recipes

Tipsy Peaches
(38)

Tipsy Peaches

Healthier Southern Peach Cobbler
(29)

Healthier Southern Peach Cobbler

No Skill Fruit Tart
(27)

No Skill Fruit Tart

Peachy Ginger Soup
(6)

Peachy Ginger Soup

Peach Pandowdy
(7)

Peach Pandowdy

Peach Custard Pie I
(7)

Peach Custard Pie I

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Healthier Southern Peach Cobbler

>

next recipe:

Apple Pizza Tart