Nectarine Meringue Pie
Nectarine Meringue Pie
Serves 8
Preparation: 30 - 45 mins
Cooking Time: 25 mins in total
This is another Jamie Oliver recipe which appealed as this is a variation on the more familiar Lemon Meringue Pie - so to use fresh fruits such as nectarines or peaches makes a gorgeous change on a well loved recipe. Alternatively, you could use apricots or plums, each of which are tangy and juicy with loads of flavour.
Ingredients
One roll of ready made pastry or you could use the vegetarian short crust pastry as per link.
1.2 kg or 2½ lbs ripe nectarines or peaches
115g / 4 oz vanilla sugar or caster sugar (or an alternative sweetening such as maple syrup, coconut sugar or honey)
A little butter
l level tablespoon cornflour
5 large egg whites
125g (4½ oz caster sugar or vanilla sugar
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 180C / Gas 4.
- Make the pastry and then line a 28cm or 11 inch loose-bottomed flan tin with it.
- Place in the freezer to stop the pastry from shrinking.
- Wash the nectarines and then run your knife round each one and twist to remove the stone.
- Slice up and put into a small baking dish or tray with the sugar butter and cornflour.
- Stir well and cover with tin foil.
- Take the pastry out of the freezer and place in the oven with the dish of nectarines on a shelf below.
- Bakke for about 15 minutes until the pastry is lightly golden and the nectarines have softened.
- Beat the egg white to peaks - you can tell if they're done by holding the bowl upside down over your head!!! If the merignue is stiff enought, it should stay in the bowl! Add the 125g sugar and whisk in.
- When the pastry case and nectarines are ready, remove them from the oven.
- Pour the nectarines and all their lovely juices into the pastry case.
- Dollop the merignue on top and peak it with a fork so it 's not all smooth and flat.
- Put the tart back into the oven for about eight minutes until the meringue is lightly golden.
- Serve this either hot or cold.