Mini Shortbread Jam & Meringue Tarts

photo 5One or two bites of heaven.


1 cup softened butter
2 cups flour
1/2 cup powdered sugar

2 cups of mixed berries
1 cup of sugar
Juice of half a lemon + zest of whole lemon

Meringue Frosting
4 egg whites
3/4 cup sugar


For Jam: Place the berries if a blender or food processor until pulse until smooth. Pour into a medium, heavy pot and stir in sugar and lemon juice and zest.  Bring to a slow boil and let it cook for about 20 minutes until it starts to thicken.  Pour into jar, cover and refrigerate when cool.

Crust: Preheat oven to 350º F. Mix together butter, flour, and confectioner’s sugar. Press into mini tart molds. Bake for approximately 12 minutes, or until lightly golden brown. Take out and fill with jam.  Cook for 5 minutes more. Remove from oven and let cool while making frosting.

Frosting: on Fill a saucepan with about 2-3 inches of water. Bring to a boil. Find a bowl that will fit on top of the pan without touching the water. Whisk the egg whites and the sugar in the bowl. Place it on top of the pan that’s over the boiling water (over medium-high heat). Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F. Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed for until stiff peaks form, about five minutes depending on your mixer. Fill pastry bag and pipe. Use torch to brown edges of frosting.

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