Wild Berry Meringue Tartlets recipe

Wild Berry Meringue Tarlets

These little wild berry meringues are a party favorite, and we all know “you don’t make friends with salad”, so why not make friends with these sweet treats.

Blackberries are considered a menace in Australia, a delicious little menace, that can be foraged during February and March in parts of N.S.W, A.C.T., and Victoria. They can be frozen along with mulberries, raspberries and  strawberries to make beautiful jams or even add a little something to ice-creams and healthy shakes. Personally these berries always taste better when foraged from the wild, but in a jam, market berries work just as well.

I remember as a kid during the summer, having “mulberry fights” which was our version of paintball. Although this was great fun, I soon realized we were throwing away plump beautiful berries, and decided to make jams not war.  

Wild Berry Meringue Tartlets
  • For the pastry
  • 185g plain flour
  • 125g unsalted butter, from the fridge
  • About 50ml water
  • For the filling:
  • 350g home-made mixed wild berry jam (or you could use high quality shop brought)
  • For the meringue
  • 4 egg whites, room temperature
  • 200g golden caster sugar
  1. Sift the plain flour into a bowl. Cut the butter into dice and add to the flour.
  2. Lightly rub the butter into the flour until the mixture resembles breadcrumbs.
  3. Add the water then mix to a dough, first with a wooden spoon then knead lightly with your hands on a worktop dusted lightly with flour.
  4. Form the dough into a ball and wrap in cling film, then refrigerate for 30-45 minutes.
  5. Preheat oven to 200°C. Remove the pastry from the fridge and roll into a large disc on a floured worktop. Roll very thin, until almost transparent. Use a 9cm round cutter to make 12 discs. Lightly grease a muffin tin with the pastry discs.
  6. Blind bake for 10-12 minutes until the pastry is lightly golden.
  7. Remove from the oven and fill three-quarters full with jam and place back in the oven.
  8. Bake for a further 5 minutes or until the jam bubbles.
  9. Take out of the oven and allow to cool for a few minutes.
  10. Whilst the tarts are cooling, place the egg whites in a large bowl.
  11. Whisk to soft peaks, then add the sugar gradually until smooth and thick.
  12. Pipe or spoon the meringue on the tarts and return to the oven for 8- 10 mins until the meringue is crisp and slightly coloured. Let the tartlets sit in the tin for until cool.



Wild Berry Jam
  • 500g mixed berries (strawberries, raspberries, blackberries, mulberries)
  • 335g white sugar
  • 2 tablespoons fresh lemon juice
  • the zest of 1 lemon
  1. Place a saucer in the freezer, ready to test the setting point of the jam.
  2. Place the berries, sugar, lemon zest and lemon juice in a large saucepan and cook on medium to high heat you may need a splash of water to help dissolve the sugar.
  3. Cook for 30 minutes, until jam reaches setting point.
  4. To test for setting point, place a teaspoon of the jam mixture on a chilled saucer, place in the freezer for 1 minute. Run your finger through the jam, if the mixture wrinkles and stays separated the jam is ready.
  5. Pour the hot jam into clean jars, turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date.

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Published on: March 31, 2015

Filled Under: Featured, Recipes

Views: 7796

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