Blueberry Peach Tarts
|Egg whites||3 Large|
|Cream of tartar||1⁄8 Teaspoon|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Blueberries/1 cup thawed frozen dry pack blueberries||1 Cup (16 tbs), stemmed and sorted|
|Ripe peaches||3 Medium, peeled, pitted and sliced (Firm Ones)|
|Lemon juice||1 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Grated lemon rind||1 Teaspoon, grated|
Preheat the oven to 250°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 stars, 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.
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 refrigerate for 1 hour.