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Nut Free
Meringue Jam Filled Tartlets
Making individual Meringue Jam-filled Tartlets is a wonderful addition to your dessert table. It’s hard to put into words how tasty these light, sweet, crunchy, and creamy individual desserts are, but I can tell you that they have a melt-in-your-mouth tender texture.
Meringue tartlets with jam are bright, airy, sophisticated, and the perfect treat for afternoon tea, baby showers, brunch, Mother’s Day, or for the holidays.
When prepping for a large event, what do you plan for the dessert table? These little tarts are always on my list. The mini tarts resemble little baskets and can be made beforehand and stored until you make the meringue and fill the jam!
Next time you’re hosting family and friends, make sure you add this delicious sweet treat. Anyone who is a fan of lemon meringue pie or a dessert with Italian meringue, French meringue, or any type of meringue will certainly love these fun and delightful treats too!
The jam in these irresistible tasty tartlets can be any kind that you like! I like to make mine with apricot jam, cherry jam, blackberry jam, raspberry jam, peach, or strawberry jam. If I’m making a big batch, I’ll do a portion with each kind, so that way my guests can pick their favorite jam.
Why you’ll love these easy jam tarts
- These soft, tasty, melt-in-your-mouth texture little beauties are easy to make.
- All you need to make these little tartlets are simple pantry-staple ingredients, then the filling with just three ingredients. You can also get the ingredients easily from the local grocery store if you don’t have them on hand.
- You can customize the beautiful tartlets by adding the jam that you like making it your very own recipe.
- It’s a perfect sweet treat that you can enjoy with your afternoon tea by yourself or with your family. They are also an excellent dessert to serve at a party, gathering, or for holidays like Easter.
Key Ingredients
- Egg yolk: Makes the dough richer, easier to handle, and contributes to the final color.
- Egg: Use cold eggs to tenderize the dough.
- Unbleached flour: It’s less white and has a denser consistency making it ideal for pastries.
- Sugar: It sweetens the dough
- Unsalted butter: Gives a richer texture and makes the tart shells less salty.
- Baking powder: Helps the puff pastry to rise quickly.
For the filling:
- Fruit jam: Use any you like for a unique flavor.
- Egg whites: Fresh egg whites at room temperature are best so that they don’t collapse and can rise well in the oven.
- Sugar: Adds flavor and stability to the foam.
Find the full printable recipe with specific measurements below.
How to Make the Meringue Jam-Filled Tartlets
Step 1: Mix the wet ingredients
In a medium-sized mixing bowl, whisk together egg yolks, a large egg, and sugar using a rubber spatula.
Step 2: Add butter and baking powder
Add melted unsalted butter and baking powder.
Step 3: Add the flour
Gradually stir in flour. Leave in refrigerator for 30 minutes.
Step 4: Prepare oven
Preheat the oven to 350F.
Step 5: Prepare the tartlet molds
Take the dough from the fridge and roll it out on a lightly floured surface then gently press the dough into tartlet molds.
Step 6: Bake the tart shells
Place the tart shells or baskets on a baking sheet and transfer them to the preheated oven. Bake for 20 minutes, or until they start getting a light golden brown. Flip the shells over so that they come out smoothly.
Step 7: Cool and fill
Place the tart shells on wire racks and allow to cool completely then transfer to a baking sheet and fill each tart crust with 1/2 teaspoon of jam.
Step 8: Make the meringue
In an electrical mixer, beat egg whites first and allow the foam to form then slowly add sugar. Mix on medium speed until it holds together and is not runny and there are stiff peaks which takes about 3 minutes.
Step 9: Pipe the meringue
Spoon the meringue mix into a pastry bag with a pip tip or a piping bag. Decorate each jam-filled tartlet.
Step 10: Bake the tarts
Place in the oven at 350F for 5 minutes.
Step 11: Serve and enjoy
Allow to cool and serve at room temperature or cold and enjoy!
Expert Tips
- You can wrap the prepared dough in a plastic wrap first before you chill in the fridge.
- Work quickly with the dough so it doesn’t get warm again as it tends to become sticky and difficult to work with.
- Dust the dough with flour as often as necessary to prevent sticking.
- You can use a pastry cutter to cut out the tartlet molds.
- Bake in tartlet pans, muffin pan, or a mini muffin tin.
- Use room-temperature egg whites for maximum volume and expansion
- Make sure you use the right temperature in the oven to achieve the golden color
- Don’t overfill the pastry crust with jam as it can spill out when baking.
- The meringue should hold its shape in the oven and not spread.
- Keep a close eye on them in the oven, you don’t want to burn the meringue.
- No jam on hand? A simple lemon curd center is a great substitute.
How to store leftovers
Store these meringue tarts in an airtight container for up to 3 days so that they stay fresh. After that, the pastry may start to harden.
Recipe FAQs
Using the egg yolk will result in a richer, more crumbly pastry. Handling the dough as little as possible also gives you a nice light, crisp, flaky crust.
To test for stiff peaks, lift the whisk with the meringue and it will stand straight. It must be thick. glossy and firm not runny.
I recommend unbleached flour as compared to all-purpose flour because it’s less white and has a denser consistency making it ideal for pastries that require structure. The final result is often extra tender and rich, with a softer texture.
Looking for more individual desserts? These recipes are perfectly sized:
- These Sugarless Dough Rogaliki (rugelach) are a classic Slavic staple.
- The Easy Cherry Danish with Sweet Cream Cheese is sweet, flaky, creamy, and the perfect addition to a sweet breakfast.
- The Peach and Brie Puff Pastry Tarts perfectly combine sweet and savory, crunchy and smooth in one simple bite.
More Jam Recipes to Make
If you tried this Meringue Jam Filled Tartlets or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Meringue Jam Filled Tartlets
Equipment
- bowl
- whisk
- hand mixer
- Pastry bag with tips
- Tartlet molds
Ingredients
For the tartlets:
- 3 egg yolks, from large eggs
- 1 large egg
- 1 cup sugar
- 1 cup butter, unsalted, 2 sticks
- ½ tsp baking powder
- 3 cups unbleached flour
The jam filling:
- fruit jam, any kind you like
For the cream:
- 5 egg whites
- 2 cups sugar
Instructions
- In a medium size bowl, whisk together egg yolks, a large egg, and sugar.3 egg yolks,, 1 large egg, 1 cup sugar
- Add melted unsalted butter and baking powder.1 cup butter,, ½ tsp baking powder
- Stir in flour. Leave in refrigerator for 30 minutes.3 cups unbleached flour
- Preheat oven to 350F.
- Press dough into tartlet molds.
- Place forms on a baking sheet and bake for 20 minutes, or until they start getting a light brown color.
- Flip the molds over, they will come out smoothly.
- Place on a baking sheet, fill each one with 1/2 teaspoon of jam.fruit jam,
- In an electrical mixer, beat egg whites with sugar until it’s not runny, 3 minutes.5 egg whites, 2 cups sugar
- Put meringue mix in a pastry bag with a pip tip. Decorate each jam filled tartlet.
- Place in the oven at 350F for 5 minutes.
- Enjoy!
Notes
- Use any jam flavor you like.
- Meringue can also be slightly torched instead of the oven.