50+ Friends Club Cookbook -- Pies and Pastries -- Blueberry-Peach Tarts

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Blueberry-Peach Tarts

From the Kitchen of: Pat
Comments: This recipe is low in fat & sodium


3	large	Egg whites
1/8	tsp	Salt
1/8	tsp	Cream of Tartar
3/4	cup	Superfine sugar
1/2	tsp	Vanilla extract
1	cup	Fresh blueberries, stemmed and sorted
3	medium-size	Peaches, peeled, pitted, & sliced
1	Tbsp	Lemon juice
2	tsp	Granulated sugar
1	tsp	Grated lemon rind

Preheat the oven to 250 degrees F. Line a baking sheet with baking parchment or wax paper. Using a 3-inch biscuit cutter as a pattern, draw 6 3-inch circles about 2 inches apart on the parchment; set the sheet aside.
In the large bowl of an electric mixer, beat the egg whites and salt at moderate speed until foamy. Add the cream of tartar and beat until the whites hold soft peaks. Beat in the superfine sugar, 1 Tablespoon at a time, then increase the speed to moderately high and continue to beat until the whites are glossy and hold stiff peaks. Beat in the vanilla extract.
Fit a pastry bag with a 1/4 inch star tip, spoon in the egg whites, then pipe to fill in the circles on the parchment until about 1/3 inch thick. Pipe starts, just touching one another, around the edges to form borders 2 inches high.
Bake the meringues for 1 hour, then turn off the oven and let them dry in the oven for 2 to 3 hours. (Note: The meringues can be stored at this point.)
About 1 hour before serving, in a medium-size bowl, toss the blueberries with the peaches, lemon juice, granulated sugar, and lemon rind. Cover and refrigerte for 1 hour. Just before serving, spoon the fruit into the meringues, dividing the total amount evenly.
Serves 6
Calories: 153, Total fat: 0, Saturated Fat: 0, Cholesterol: 0, Sodium: 73 mg