Steal the show this Fourth of July with this beautiful and delicious raspberry meringue tart. We used a tart pan, but feel free to make it in a pie pan if that’s all you have on hand!
Raspberry Meringue Tart
- For the crust:
- 1 1/4 cup AP flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1 egg yolk (save the egg white for the meringue)
- 1/2 teaspoon vanilla
- Zest of 1 lime
- 1 tablespoon ice water
- For the filling:
- 18 ounces raspberries (fresh or frozen)
- Juice of 1 lime
- 1/3 cup sugar
- 4 tablespoons of cornstarch
- 4 tablespoons of cold water
- 3 egg yolks
- 3 tablespoons butter
- For the meringue:
- 4 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 pinch of salt
- 7 tablespoons of sugar
- 1/2 teaspoon vanilla extract
- Begin by making the crust: In a food processor, combine the flour, sugar and salt, and pulse for 10 seconds. Add in cubes of cold butter, and pulse for about 30 seconds, or until butter can no longer be seen. Add in the vanilla, lime zest, egg yolk and water, and pulse until it comes together.
- Form into a ball, wrap in plastic wrap and chill for about one hour.
- In the meantime, make the filling. In a blender or food processor, puree the raspberries and lime juice until completely smooth. Use a sieve to strain the mixture into a medium pot, to collect all the seeds.
- Create a cornstarch slurry, and add it to the pot. Place on medium-low heat for about 10 minutes, stirring with a rubber spatula minutes occasionally, or until thickened.
- Remove from heat, and whisk in egg yolks, followed by butter. Set aside, and allow it to cool.
- Preheat the oven to 350. On a floured surface, roll out the crust to the size of a tart pan (if too difficult to roll, feel free to “patchwork it” into the pan, using the bottom of a glass to make it as even as possible).
- Poke holes in the crust, place the tart pan on a larger baking sheet, and blind bake for about 10-15 minutes, or until just barely golden.
- In the meanwhile, begin making the meringue. Using a stand or hand mixer, begin whipping the egg whites on a medium speed. Once frothy with bubbles, add in the salt and cream of tartar. Increase speed to medium-high. Once opaque and white, increase speed to high, and begin slowly sifting in the sugar, one tablespoon at a time. Once the sugar has been added, continue beating for roughly another 30 seconds. Once the egg whites are stiff, immediately stop beating.
- Assemble. If there are any large bubbles in the tart crust, pop them gently with a fork. With the tart pan still on the larger baking sheet, pour the raspberry filling into the crust, making sure that it is evenly spread out.
- Carefully dollop the meringue on top of the filling, and use the back of a spoon to spread it all the way to the edge of the crust. Use the same spoon to create the desired design.
- Return to the oven for 15-20 minutes, carefully watching the browning of the meringue during the last 5 minutes of baking. When done, allow the pie to sit at room temperature for at least an hour before removing the outside shell of the tart pan and serving, or serve chilled.