A delicious Blueberry Meringue Recipe for any summer celebration, from Manon Lagrève’s new book Et Voila! A Simple French Baking Love Story
Photography; Nassima Rothacker
Manon Lagrève firmly believes that you don’t need to train as a baker to be able to bake. Her book Et Voila! A Simple French Baking Love Story book is all about French classics both simplified and with a twist. All of her recipes can be made from the comfort from your home, using a basic springform tin or a standard baking tray.
Born in a small village in rural Brittany, Manon remembers her childhood fondly and notes that in most French homes, as was the case in hers, they always have a dessert after lunch and dinner. She still has a dessert every night! She reminicises on her maman cooking for hours in the kitchen preparing meals for her family to enjoy. For her food is all about love and she shares her simple desserts, desserts for special occasions and her family favourites in this beautiful baking love story. Manon encourages us to share the recipes with the people we love, as there is no better feeling than having a bit of la belle vie (the good life).
Et Voila!
TARTE MERINGUÉE AUX MYRTILLES
Blueberry Merinque Pie
I didn’t grow up eating blueberries – the French don’t really eat them. So when I discovered their delicate, unique flavour, I was hooked! This is my twist on the classic lemon meringue pie that we grew up with – another family recipe that Maman made for friends at dinner parties. You can make the pastry yourself or buy it ready-made. Make the base with the blueberry curd the day before and don’t hesitate to be extra generous with the meringue on top for an impressive dessert. If you prefer a classic lemon version, I have added the instructions in the tip below.
Serves 8
Special equipment: 23cm (9in) tart tin, ceramic blind-baking balls (or dry rice)
Ingredients
For the pastry (optional)
75g (3oz) salted butter, plus extra for greasing
150g (5oz/scant 1 1/4 cups) plain (all-purpose) flour, plus extra for dusting
2 tbsp caster (superfine) sugar
1/2 egg
2 tbsp cold water
For the blueberry curd
250g (9oz) blueberries
180g (6oz/generous 3/4 cup) caster (superfine) sugar
4 large eggs and 4 egg yolks
A pinch of salt juice of 1/2 lemon
60g (2oz) butter
For the Italian meringue
160g (5 1/2oz) egg whites a pinch of salt
300g (10oz/1 1/3 cups) caster (superfine) sugar
10 tbsp water
Tip: To make the lemon version, replace the blueberries with 220ml (7 1/2fl oz/scant 1 cup) of lemon juice (about 5 large lemons) and the zest of 2 lemons.
Method
1. For the pastry, mix the butter, flour and sugar together in a bowl with clean fingers until it resembles breadcrumbs. To bring it together, add the egg and cold water. Turn the pastry out onto a well-floured work surface and bring together into a ball.
2. Grease the tin. Roll the pastry out to 3–4mm (1/8-1/4in) thick and wide enough to cover the base and sides of the tin, then transfer it to the greased tin. Use your fingers to press the pastry against the base and sides. Trim away any excess with a sharp knife, then use a fork to prick holes on the bottom. Transfer to the freezer for 15 minutes.
3. Preheat the oven to 180°C fan (400°F/gas 6). Cover the pastry with baking paper, then top with a layer of baking balls and blind bake for 15–18 minutes.
4. Meanwhile, make the blueberry curd. Blitz the blueberries in a blender, then pour them into a pan, add the sugar, and heat gently over a medium heat.
In another bowl, whisk the eggs and egg yolks with a pinch of salt. Add a third of the hot blueberry purée to the eggs and whisk well, then return the mixture to the pan with the lemon juice. Heat gently for 5–7 minutes, slowly whisking, until the curd thickens, then add the butter, stirring to melt. Leave to cool, then transfer to a bowl and place in the fridge, where it will continue to thicken.
5. Remove the beans and paper from the blind-baked pastry and pour over the thickened curd. Leave to cool at room temperature, then place, covered, in the fridge for at least 3 hours, or overnight if you can.
6. Make the Italian meringue. Place the egg whites and salt into the bowl of an electric mixer. Put the sugar and the water into a pan and heat gently for 2 minutes to dissolve the sugar. Increase the heat to high and cook for 5 minutes, until syrupy. Whip the egg whites to soft peaks with a whisk. Add the syrup and mix for 7 minutes for a thick and glossy Italian meringue.
7. Use a spatula to delicately top the blueberry curd with the meringue. You can use a blowtorch to caramelise the top, or simply put your tarte under a hot grill (broiler) for 30 seconds–1 minute.
Manon Lagrève
Et Voila! A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22.00)
