Name: Passion-Fruit Meringue Tart
Cook time: 1 1/4 hr
Total time: 8 3/4 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 6 large eggs; 1 cup sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand; 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes; 1 1/3 cups all-purpose flour plus additional for dusting; 2 tablespoons sugar; 1/4 teaspoon salt; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 1 1/2 tablespoons ice water plus additional if necessary; 4 large egg whites at room temperature 30 minutes; 1/8 teaspoon salt; 3/4 cup sugar; 1/4 cup water; a pastry or bench scraper; a 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice; a candy thermometer; a pastry brush; a small blowtorch

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Passion-Fruit Meringue Tart

Cooks' notes:

•The egg whites will not be fully cooked.
•Curd can be chilled up to 3 days.
•Dough can be made 5 days ahead and chilled, wrapped well in plastic wrap.
•Tart shell can be baked 1 day ahead and cooled completely, uncovered, then kept at room temperature, wrapped in plastic wrap.
•Tart can be assembled and meringue browned 1 hour ahead, then kept at cool room temperature.

Recipe notes

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