Honey Butter Stone Fruit and Blackberry Meringue Tart.
What’s red, white and blue all over?!?!?
THIS buttery, flakey TART!!
Well, sort of, they’re not perfect reds, whites & blues, but I’d say they get the job done. Plus, do you guys see those cute little stars made out of peaches and nectarines!?
Don’t even ask me how long those took…but it was worth it, and so fun. Just looking at this tart puts a smile on my face.
Which at the moment is a really good thing. You see, I just heard what was the loudest crack of thunder in my lifetime…followed by the internet going out, thus causing me to lose all the words for this post + my entire written out and carefully noted recipe. So many words, so much time and all my sanity just about got up and walked out the door.
But like I said, this tart is still putting a smile on my face. I am and forever will be a sucker for all things festive. Anything Christmas is my biggest weakness, but I like to have fun with the other holidays too! 🙂
And you guys, can you really believe that the 4th is this Saturday! I mean, really summer just started, but then it’s like half way over? NO.
AND I am kind of sad because my whole family is flying back to Cleveland Friday AND, it’s my oldest brother’s 30th birthday and I am missing all of it 🙁 Yep, enter giant sad face…but happy early birthday big bro, maybe if you are lucky mom and dad might just take you out for a burger and a beer. Next time I see ya, I’ll bring a cake.
Thinkin’ cookies and cream cause it’s his favorite.
So I get stuck with the molting chickens and the cute little goats…oh, and the cat. Life on the mini Gerard Family Farm. Someone’s gotta do it.
But umm, I kind of really want some horses. Just sayin.
I have a lot of other random things I shared in my previously written post, but now they just seem old and tired.
So I’m moving on to this stone fruit and blackberry meringue tart, it’s why you are all here anyway, right?!
I wanted to make something that was quick and simple for the fourth, but something that had a little festiveness to it. Honestly, when I set out to make this, I wasn’t that sure about it, but once I made it, and then made it again to perfect it, I was SO sure about it. For one, I LOVE the cuteness factor. Still freaking out over my stars. I was actually so surprised I pulled them off. I am not one to make those amazing looking desserts, they may taste good, but the cute or pretty factor is often lacking. Surprisingly though, these were actually fairly easy.
SO if I can do it, you can too!
Secondly, this pie is delicious. I love the combo of the buttery flakey phyllo dough with the honey sweetened fruits, it’s honestly SO good. The meringue is just the icing on the cake…literally, it’s not a must, but it sure is awesome. Hello toasted meringue perfection.
If you make the tart a day in advance, try to wait to make the meringue until just before serving. You can do it a few hours ahead if you want, but I find it’s best to serve it right after you toast it.
Plus, people kind of go crazy over the whole “toasting of the meringue” thing. Understandably though, I mean, it’s basically a toasted marshmallow, which is essentially awesome.
Oh and lastly. Ice cream. Serve this with ice cream.
It’s July (practically) and ice cream should be eaten with everything. Well, maybe not pasta, but don’t hate it until you try it…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Honey Butter Stone Fruit and Blackberry Meringue Tart.
Keyword: fruit tart, honey butter, meringue, stone fruit, tart
- 20-24 sheets phyllo dough
- 8 tablespoons melted butter divided
- 3-4 peaches sliced into half circles OR 4 peaches sliced and cut into stars*
- 3-4 nectarines sliced into half circles OR 4 nectarines sliced and cut into stars*
- 1 pint blackberries
- 1/4 cup honey + more for drizzling
- 1/4 cup Kahlua optional
- 1 tablespoon vanilla bean seeds removed OR 1 vanilla
- 1/4 cup brown sugar
- powdered sugar + cherries for serving
- 2 large egg whites
- 1/2 cup granulated or caster sugar
- 1/2 teaspoon vinegar
- Preheat the oven to 275 degrees F. Lightly butter a 9 1/2x14 1/2 jelly roll pan (slightly smaller pan works too).
- Gently layer a piece of phyllo dough flat in the pan, allowing one side of the sheet to run up the sides of the pan. Brush with melted butter and then top with another sheet of phyllo dough, brush the top with butter. As you are working, overlap the sheets to create a border going up the sides of the pan. Repeat the layers until all the phyllo dough and around 4 tablespoons butter have been used.
- Place in the oven and bake for 5 minutes. Remove from the oven. The dough will be puffy, but it will flatten as it cools. Increase the oven temp to 300 degrees F.
- Add the peaches, nectarines and blackberries to a bowl. Add the remaining 4 tablespoons melted butter, honey, Kahlua (if using), vanilla and a pinch of salt. Toss well to combine. Arrange the fruit in an even layer on the phyllo dough, leaving the blackberries on top. Sprinkle the tart with brown sugar.
- Bake for 20-25 minutes or until the blackberries have burst and the stone fruit is soft. Remove from the oven and drizzle with honey if desired.
- To make the meringue, place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vinegar and vanilla bean, whisk until just combined.
- Spoon the meringue into a piping bag or into a gallon size ziploc bag with the corner snipped off. Pipe the meringue onto the tart in cute little kiss dollops. Toast the meringue under the broiler or with a kitchen torch. If using the broiler, just be careful not to forget about the tart...it burns FAST. Do not leave it in there longer than a minute.
- To serve, dust the tart with powdered sugar and garnish with cherries. Serve with ice cream if desired.
*To cut stars out of the peaches + nectarines, slice the fruit into rounds until you get to the pit. Use a star shaped cookie cutter and cut as many stars as you can. Eat or discard the smaller scraps, add the larger ones to the bottom of the tart. **You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and will stand up when the beaters are lifted. ***The tart can be made up to a day in advance, but try to add the meringue just before serving.
Bonus points if you use one of these ice creams. I went with the Salty Honey and Dark Chocolate Chunk. SOO GOOD.