Tart Cherries provide an excellent contrast to the sweet meringue filling.
Ingredients
FOR THE TART DOUGH
1⅓ c. All-Purpose Flour
¼ tsp. Salt
2 Tbsp. Sugar
½ c. (1 stick) Butter, very cold, cut in small pieces
2 Egg Yolks
2 Tbsp. Iced Water
FOR THE MERINGUE FILLING
1½ c. Sliced Almonds, lightly toasted and cooled
¾ c Sugar
4 Egg Whites
pinch of Salt
zest of 1 Lemon
2 c. Sour Cherries, pitted
Instructions
You will need to make and chill the tart crust several hours before you intend to fill and bake the tart. You could certainly make the dough a day or 2 in advance, if you prefer. Combine the flour, ¼ tsp salt, and 2 Tbsp. sugar in the bowl of a food processor (alternatively, you can make the dough in a large bowl, using a pastry blender). Pulse a few times until the dry ingredients are well combined. Scatter the cold butter pieces over the dry ingredients and pulse in 12-15 short bursts until the mixture has a crumbly appearance. Add the egg yolks and pulse a few more times to incorporate. Add the iced water, 1 Tbsp. at a time, and pulse until the crumbs just begin to stick together. Dump the dough mixture onto a countertop or board and press together to form a disk. If the dough seems to dry and won't hold together, add a tiny bit more water. Wrap well with plastic and chill for at least a couple of hours and up to a couple of days before proceeding.
Roll the dough between 2 sheets of parchment or waxed paper into an 11 in. circle. Remove 1 piece of paper and flip the dough into a 9 in. tart pan with removable bottom. Remove the top piece of paper and firmly press the dough into the pan, evening the edges and patching, as needed. Place the tart shell in the refrigerator while you prepare the filling.
Preheat the oven to 350°. If you have a pizza stone, place it in the oven to bake the tart on--it will help it cook from the bottom and prevent a soggy crust.
Place the egg whites in the bowl of an electric mixer along with a pinch of salt. Whisk on medium speed until the whites begin to look foamy. Slowly add the sugar as you increase the speed to high and the whites begin to expand. Add the lemon zest and continue to whip until the whites are glossy and hold soft peaks. Using a rubber spatula, gently fold in the almonds in 3 additions.
Evenly spread the almond meringue in the chilled tart shell. Scatter the cherries over the top of the meringue and gently press with your palm so they'll stay put as the meringue rises. Bake on the heated pizza stone until the meringue is lightly golden and set, 45-50 minutes. Cool completely on a rack before serving.
Recipe by strawberryplum at http://www.strawberryplum.com/sour-cherry-almond-meringue-tart/