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Meringued Cherry Flawn
Created by Chef Juliette
Fine pastry, cherries, soft vanilla custard, and a cloud of meringue meet in one generous flawn, baked in the old sequence and scaled for one cook at a home table.
Flan meringué aux cerises (meringued cherry flawn) teaches the discipline of layers: fine pastry stays crisp beneath cherries and softly set custard, while the meringue waits until the tart is baked. Know one true thing before touching a pan. Prick every inch of the pastry base. Leave a pocket of air and the bottom lifts, then custard slips underneath and steals the crisp foundation.
The formula assumed separate pastry hands supplying pâte fine (fine pastry), Crème Anglaise (No. 2397), and Ordinary Meringue (No. 2382), a loose flawn ring, and a salamander that could bronze the top in moments. Your honest equivalents are a 23 cm removable ring on a heavy sheet and a closely watched home broiler. The separate hands are brigade scaffolding and can go; the sequence is the dish and stays untouched: dock, cherries, custard, bake, unmold, meringue. The quantities here make one generous tart. One cook, one stove, one evening.
When it is right, the shell cuts cleanly, the cherries stain the pale custard ruby at their edges, and the meringue rises above them in toasted ivory folds. Give the docking your full attention before the cherries go in. It is the step that keeps every layer where it belongs.
Ingredients
all-purpose flour
Quantity
1⅔ cups (400 ml / 200 g)
confectioners' sugar
Quantity
⅓ cup (80 ml / 40 g)
fine sea salt
Quantity
¼ teaspoon (1.25 ml / 1.5 g)
| Ingredient | Quantity |
|---|---|
| all-purpose flour | 1⅔ cups (400 ml / 200 g) |
| confectioners' sugar | ⅓ cup (80 ml / 40 g) |
| fine sea salt | ¼ teaspoon (1.25 ml / 1.5 g) |
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