Mini Peach Meringue Pies
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Servings: 16
Make a this mini verson of a favorite summer fruit pie. Yum!
Ingredients:
For the Crust
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
3 cups flour
⅔ cup shredded coconut, toasted
½ teaspoon fine sea salt
For the Filling
½ cup sugar
3 tablespoons cornstarch
15 apricots chopped
1 teaspoon vanilla
For the Meringue
3 large egg whites
¼ teaspoon cream of tartar
1 cup sugar
For the Crust
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
3 cups flour
⅔ cup shredded coconut, toasted
½ teaspoon fine sea salt
For the Filling
½ cup sugar
3 tablespoons cornstarch
15 apricots chopped
1 teaspoon vanilla
For the Meringue
3 large egg whites
¼ teaspoon cream of tartar
1 cup sugar
Directions:
For the Crust
Preheat your oven to 375, then cream butter and sugar until light and fluffy, for 4 minutes.
Add the egg and vanilla; mix to combine. Scrape the bowl well.
Add flour, coconut and salt, then mix to combine and divide the dough evenly into 16 pieces.
Press each piece of dough into a mini tart pan, taking care to press into the corners and maintain the same thickness all over.
Chill the crusts for 25 to 30 minutes.
Use a fork to pierce each crust all over the base and sides.
Transfer to the oven and bake until evenly golden brown, 15 to 20 minutes.
If the crusts puff up at all during baking, pierce with a fork to deflate any air pockets, then set aside to cool completely.
For the Filling
In a medium saucepan, whisk together sugar and cornstarch, then add the apricots and mix well to combine.
Cook over medium heat until the apricots break down and the mixture comes to a simmer, 6 to 8 minutes, stirring frequently to prevent sticking.
Stir in the vanilla and then allow to cool while you make the meringue.
For the Meringue
In the bowl of an electric mixer fitted with the whip attachment, place the egg white and cream of tartar.
In a small saucepan, combine sugar and ¼ cup water.
Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring.
Continue to cook (without stirring) until the sugar dissolves and the mixture reads 140°F on a candy thermometer.
When the mixture reaches 140°F, remove it from the heat and begin to whip the egg whites on medium-high speed.
When the egg whites become frothy and begin to turn white, start to add the sugar mixture in a slow, steady stream.
Continue whipping until the mixture reaches medium peaks.
Fill tarts evenly with apricot filling and top each with a generous dollop of meringue, using a spoon. Enjoy!
For the Crust
Preheat your oven to 375, then cream butter and sugar until light and fluffy, for 4 minutes.
Add the egg and vanilla; mix to combine. Scrape the bowl well.
Add flour, coconut and salt, then mix to combine and divide the dough evenly into 16 pieces.
Press each piece of dough into a mini tart pan, taking care to press into the corners and maintain the same thickness all over.
Chill the crusts for 25 to 30 minutes.
Use a fork to pierce each crust all over the base and sides.
Transfer to the oven and bake until evenly golden brown, 15 to 20 minutes.
If the crusts puff up at all during baking, pierce with a fork to deflate any air pockets, then set aside to cool completely.
For the Filling
In a medium saucepan, whisk together sugar and cornstarch, then add the apricots and mix well to combine.
Cook over medium heat until the apricots break down and the mixture comes to a simmer, 6 to 8 minutes, stirring frequently to prevent sticking.
Stir in the vanilla and then allow to cool while you make the meringue.
For the Meringue
In the bowl of an electric mixer fitted with the whip attachment, place the egg white and cream of tartar.
In a small saucepan, combine sugar and ¼ cup water.
Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring.
Continue to cook (without stirring) until the sugar dissolves and the mixture reads 140°F on a candy thermometer.
When the mixture reaches 140°F, remove it from the heat and begin to whip the egg whites on medium-high speed.
When the egg whites become frothy and begin to turn white, start to add the sugar mixture in a slow, steady stream.
Continue whipping until the mixture reaches medium peaks.
Fill tarts evenly with apricot filling and top each with a generous dollop of meringue, using a spoon. Enjoy!
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