There’s just something incredibly refreshing about pineapple tarts with their tangy, bright, acidic flavor nestled in shortbread crusts. Adding meringue puts a tropical twist on the classic meringue pie making them a perfect summer treat.
When it comes to making meringue, simple ingredients and instructions can lull you into thinking preparation is quick and easy. Make it once under the wrong conditions, however, and you may quickly change your mind.
Meringue is temperamental. Getting it right can be a tricky process. Weeping meringues aren’t very pretty. The meringue pulls back from the crust, moisture beads on the topping, and a clear liquid forms below the crust. It doesn’t hurt the pie but it’s not presentable.
Years ago, when I worked in the commercial food industry, I started using the idea of adding cornstarch to meringue to help stabilize it. Cornstarch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.
The science behind this ‘secret ingredient‘ is that cornstarch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking. Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.
Brion & I are not crazy about meringue but do enjoy it for a treat once in a while.
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- 1 cup butter, cold
- 1/2 cup powdered sugar
- 2 cups flour
- 1/4 tsp baking powder
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 cup water
- 1 tsp lemon zest
- 450 gm crushed pineapple, canned
- 1/4 cup butter,
- 2 egg yolks
- 1 Tbsp cornstarch
- 1/2 cup water
- 3 egg whites, room temperature
- pinch of salt
- 6 Tbsp sugar
- 1/2 tsp vanilla
Ingredients
Shortbread Crust
Pineapple Filling
Meringue
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- Preheat oven to 350 F.
- In a bowl combine butter & sugar; beat until light & fluffy. In another bowl whisk together flour & baking powder; add to butter/sugar mixture. Blend together. Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & allow to cool.
- In a saucepan, combine cornstarch & sugar. Gradually add water, stirring until mixture is smooth. Add lemon zest & undrained pineapple. Stir constantly over medium heat until mixture starts to boil. Reduce heat, boil 2 minutes while continuing to stir. Remove from heat, quickly stir in butter & egg yolks blending well. Allow mixture to cool to room temperature.
- In a small saucepan, combine water & cornstarch. Heat & stir until it boils & thickens. Cool thoroughly.
- Beat egg whites & salt until a stiff froth. Add sugar gradually, beating until stiff & sugar is dissolved. Add vanilla & cornstarch mixture. Beat until blended & stiff.
- Divide pineapple filling between tart shells. Pipe meringue over tarts sealing to edges. If not sealed well, meringue will shrink when cool. Bake in 350 F. oven about 10 minutes until golden. Cool away from drafts.