Coronation Grape Meringue Tarts

I have a new gig. I am the Produce Manager at the local Co-op. And with my new found position I find that I am doing much more experimenting with fruits. After all, I am surrounded by them for the majority of my week.

I had to pick up a box of the Coronation Grapes when they came in. It was actually the first time I had ever seen them so was excited to see what I could come up with.

Being an avid jam/jelly maker I knew that was the direction I was going to go with them. But I just couldn’t stop there. Tarts seemed like the perfect vehicle for the grape jelly. I nice finish of meringue would make it the perfect bite.

Making grape jelly is quick and easy. The most time consuming part is removing the grapes from the stems.

Once they are removed give them a good wash. Place them in a medium sized pot and add 3 tablespoons of lemon juice and place over medium low heat.

Coronation Grape Meringue Tarts

 

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Author: Redawna

Recipe type: Dessert

Ingredients

• For the filling:
• 1½ pounds of Coronation Grapes
• 3 tablespoons of lemon juice
• 1 cup of sugar
• Tart shells:
• 3 ounces of cream cheese - softened
• ½ cup of butter - softened
• 1 cup of flour
• Meringue:
• 3 egg whites at room temperature
• ¾ cup of sugar

Instructions

1. For the Filling:
2. Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.
3. Strain the grapes in a fine mesh strainer until all the juice stops dripping.
4. Place the juice and sugar back into the pot and place over medium heat.
5. Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached.
6. Remove from heat and allow to cool fully.
7. The jelly will set once cooled.
8. While the jelly is cooling make the tart shells.
9. Tart shells:
10. Cream the cheese and butter with a mixer.
11. Add the flour and beat until a dough is formed.
12. Place in the fridge to chill for about 20 minutes.
13. Roll into 24 balls.
14. Spray a mini tart pan with non stick spray.
15. Press the dough ball into each cavity and form the shells.
16. Bake in a 325 F degree oven for 20 - 25 minutes until lightly browned.
17. While the tart shells are baking make the meringue.
18. To make the meringue:
19. Whip the egg whites until foamy with a mixer.
20. Once foamy slowly add the sugar whipping well.
21. This should take about 8 minutes.
22. Once the tart shells are done spoon a generous teaspoon of jelly into each shell.
23. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart.
24. Broil for a few minutes until nicely browned.

3.5.3251

Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.

Strain the grapes in a fine mesh strainer until all the juice stops dripping. I did press the grapes to get every drop of juice I could.

Place the juice and sugar back into the pot and place over medium heat.

Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached. Remove from heat and allow to cool fully. The jelly will set once cooled.

While the jelly is cooling make the tart shells.

Cream the cheese and butter with a mixer. Add the flour and beat until a dough is formed.

Place in the fridge to chill for about 20 minutes.

Roll into 24 balls.

Spray a mini tart pan with non stick spray. Press the dough ball into each cavity and form the shells.

Bake in a 325 F degree oven for 20 – 25 minutes until lightly browned.

While the tart shells are baking make the meringue.

Whip the egg whites until foamy with a mixer. Once foamy slowly add the sugar whipping well. This should take about 8 minutes.

Once the tart shells are done spoon a generous teaspoon of jelly into each shell. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart. Broil for a few minutes until nicely browned.