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Saturday Splurge: Brown Sugar Meringue Tart
by
Beki
Calificación: 4.0
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%20This%20is%20a%20French%20recipe,%20and%20supposed%20to%20be%20in%20a%20tart%20pan,%20which%20means%20that%20it's%20much%20more%20shallow%20than%20an%20American%20pie.%20Which%20means%20that%20it's%20a%20more%20reasonable%20amount%20of%20delicious%20richness%20than%20a%20brown%20sugar%20pie.%20The%20fluffy%20cloud%20of%20meringue%20that%20sits%20on%20top%20also%20helps%20balance%20the%20filling.%3C/p%3E%3Cp%3EI%20made%20this%20in%20my%20building,%20which%20is%20very%20much%20tart%20pan%20and%20pie%20pan-less.%20Instead,%20I%20took%20two%20large%20pieces%20of%20the%20industrial%20aluminum%20foil,%20measured%208.5%20inches%20across%20the%20bottom%20(it%20asked%20for%20a%2022cm%20tart%20pan)%20and%20turned%20up%20the%20edges.%20Worked%20pretty%20well!%20Of%20course%20everyone%20loved%20it%20and%20it%20was%20amazing%20and%20delicious.%20I%20had%20to%20whip%20the%20egg%20whites%20by%20hand,%20so%20the%20meringue%20isn't%20as%20shiny%20as%20it%20would%20have%20been%20with%20a%20mixer.%20It%20was%20good%20enough%20for%20me,%20though!%20You%20can%20start%20making%20the%20filling%20after%20the%20shell%20goes%20into%20the%20oven,%20and%20then%20the%20meringue%20shortly%20before%20the%20crust%20comes%20out%20(you%20don't%20want%20the%20meringue%20to%20sit%20or%20it%20will%20be%20harder%20to%20spread.)%20And%20so,%20without%20further%20ado,%20I%20present%20you...%3C/p%3E%3Cp%3EBrown%20Sugar%20Meringue%20Tart%3C/p%3E%3Cp%3EServes:%2010%20Prep%20time:%202%20hours%20ish%20(that%20includes%20chilling%20time)%3C/p%3E%3Cp%3EFor%20the%20crust:%3C/p%3E%3Cp%3E-%20Prick%20in%20several%20places%20with%20a%20fork,%20cover%20in%20plastic%20wrap,%20and%20chill%2020%20minutes%20again.%20At%20this%20point,%20you%20should%20also%20start%20preheating%20the%20oven%20to%20375.%3C/p%3E%3Cp%3E-%20Line%20pie%20crust%20with%20tinfoil%20or%20parchment%20paper%20and%20fill%20with%20pie%20weights,%20rice,%20or%20dry%20beans.%3C/p%3E%3Cp%3E-%20Bake%2035%20minutes,%20then%20remove%20from%20oven,%20remove%20weights%20and%20liner%3C/p%3E%3Cp%3E-%20Leave%20on%20counter%20until%20filling%20is%20ready%3C/p%3E%3Cp%3EFor%20the%20filling:%3C/p%3E%3Cp%3E-%20Put%20flour%20and%20brown%20sugar%20in%20a%20small%20sauce%20pan,%20making%20a%20well%20in%20the%20middle%3C/p%3E%3Cp%3E-%20Add%20the%20milk%20a%20little%20at%20a%20time,%20stirring%20with%20a%20whisk%20until%20the%20mixture%20is%20smooth.%3C/p%3E%3Cp%3E-%20Over%20medium%20low%20heat,%20add%20butter,%20stirring%20constantly%20for%208-10%20minutes,%20or%20just%20until%20the%20mixture%20comes%20to%20a%20boil%20and%20thickens%20some%3C/p%3E%3Cp%3E-%20Put%20egg%20yolk%20in%20a%20small%20bowl.%20Add%20about%20a%20cup%20of%20the%20hot%20mixture%20to%20the%20egg%20yolk,%20stirring%20constantly,%20then%20pour%20egg%20mixture%20into%20saucepan,%20stirring%20constantly.%3C/p%3E%3Cp%3E-%20Remove%20from%20heat,%20add%20vanilla%20extract%20and%20mix%20until%20smooth%20(may%20not%20take%20long%20at%20all)%3C/p%3E%3Cp%3E-%20Pour%20into%20baked%20shell%20and%20smooth%20out%20the%20surface.%3C/p%3E%3Cp%3EFor%20the%20meringue:%3C/p%3E%3Cp%3E-%20Whip%20the%20egg%20whites%20until%20stiff%20peaks%20form,%20adding%20the%20sugar%20a%20little%20at%20a%20time.%20The%20yolks%20should%20be%20shiny%20when%20finished%3C/p%3E%3Cp%3E-%20Spread%20the%20meringue%20over%20the%20filling%3C/p%3E%3Cp%3E-%20Bake%205-10%20minutes%20or%20just%20until%20the%20meringue%20is%20golden%20brown%20on%20top%3C/p%3E%3Cp%3E-%20Serve%20warm%20or%20cold%3C/p%3E){kind=link}