Honey Butter Stone Fruit and Blackberry Meringue Tart

When summer arrives, I can’t help but crave the sweetness of ripe stone fruits. This craving led me to create the Honey Butter Stone Fruit and Blackberry Meringue Tart, a dessert that embodies everything I love about the warm season. Picture this: a delicate, flaky crust made from layers of phyllo dough, lovingly brushed with melted butter, cradling juicy peaches, nectarines, and plump blackberries. This tart not only looks stunning but also fills the home with the intoxicating aroma of baked fruits and honey. Each bite is a perfect balance of sweetness and texture, especially when topped with light, airy meringue, lightly toasted to perfection. I remember the first time I served this to friends at a summer gathering; the smiles and compliments were plentiful. It’s not just a dessert; it’s a celebration of summer’s bounty.

Ingredients Required for Honey Butter Stone Fruit and Blackberry Meringue Tart

When it comes to the ingredients for this tart, each one plays a vital role in creating the perfect flavor and texture. The combination of sweet fruits, rich butter, and airy meringue creates a harmonious balance. Key players include the phyllo dough, which serves as the base, and the fresh fruits that bring summer’s essence to every bite.

• 20-24 sheets of phyllo dough: This delicate pastry creates a crispy and flaky base that perfectly cradles the filling.
• 8 tablespoons of melted butter (divided): This rich butter is brushed between layers of phyllo to achieve a golden, crispy texture.
• 3-4 peaches (sliced into half circles or 4 peaches sliced and cut into stars): These juicy fruits add both sweetness and a beautiful presentation to the tart.
• 3-4 nectarines (sliced into half circles or 4 nectarines sliced and cut into stars): Similar to peaches, nectarines provide a slight tang and sweetness.
• 1 pint of blackberries: Their tartness complements the sweeter fruits and adds depth to the flavor.
• 1/4 cup of honey (plus more for drizzling): This natural sweetener enhances the fruits and adds a lovely sheen when drizzled on top.
• 1/4 cup of Kahlua (optional): This liqueur adds a hint of complexity, though it can be omitted for a non-alcoholic version.
• 1 tablespoon of vanilla bean (seeds removed or 1 vanilla): This element provides a comforting, warm flavor.
• 1/4 cup of brown sugar: This sweetener offers a rich caramel flavor that pairs beautifully with the fruits.
• Powdered sugar (for serving): A light dusting adds a touch of sweetness and elegance.
• 2 large egg whites: These are essential for making the meringue, which tops the tart.
• 1/2 cup of granulated or caster sugar: This sugar is added to the egg whites to create a sweet, stable meringue.
• 1/2 teaspoon of vinegar: Vinegar helps stabilize the meringue, ensuring it holds its shape.

Making Honey Butter Stone Fruit and Blackberry Meringue Tart

Creating the Honey Butter Stone Fruit and Blackberry Meringue Tart is an enjoyable process that allows you to bring together the flavors and textures of summer. Follow these steps to make your own:

1. Preheat your oven to 275 degrees F. While it heats, take a 9 1/2 x 14 1/2 jelly roll pan and lightly butter it. This will ensure that the phyllo dough doesn’t stick and allows for easy serving later.
2. Begin layering your phyllo dough. Gently place a sheet flat in the pan, letting one side of the dough run up the sides. Brush it generously with melted butter, and then add another sheet on top, brushing it again. Repeat this process, overlapping the sheets, until you have achieved a sturdy border.
3. Once you’ve used about 20 to 24 sheets of phyllo dough, place the pan in the oven to bake for 5 minutes. The dough will puff slightly but will flatten as it cools.
4. Now, increase the oven temperature to 300 degrees F. While it heats, prepare the fruit. In a large bowl, combine the peaches, nectarines, and blackberries. Add 4 tablespoons of the remaining melted butter, honey, and if you’re using it, the Kahlua. Toss the mixture well to ensure all fruits are coated.
5. Carefully arrange the fruit mixture in an even layer over the baked phyllo dough, placing the blackberries on top. This arrangement not only looks good but allows the blackberries to burst beautifully while baking.
6. Sprinkle the tart generously with brown sugar. Bake for an additional 20 to 25 minutes, or until the blackberries burst and the stone fruits are soft and tender.
7. While the tart is baking, prepare the meringue. In the bowl of an electric mixer, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, whisking continuously, until the mixture is stiff and glossy. Add the vinegar and vanilla bean, whisking just until combined.
8. Once the tart is done baking, remove it from the oven and allow it to cool slightly. Using a piping bag or a ziploc bag with a corner snipped off, pipe the meringue onto the tart in decorative dollops.
9. For the finishing touch, toast the meringue under a broiler or with a kitchen torch. Be careful! It can burn quickly, so keep a close eye on it and don’t leave it in for longer than a minute.
10. Before serving, dust the tart with powdered sugar and garnish with cherries if desired. Serve it warm or at room temperature, perhaps with a scoop of ice cream for an extra treat!

Helpful Notes about Honey Butter Stone Fruit and Blackberry Meringue Tart

This Honey Butter Stone Fruit and Blackberry Meringue Tart is not only a delicious treat but also adaptable for different situations. Here are some helpful notes:

• Storage: Store any leftovers in the refrigerator. It’s best enjoyed within a couple of days as the meringue may lose its texture.
• Freezing: You can freeze the baked tart without the meringue for later enjoyment. Just thaw it in the fridge and whip up fresh meringue before serving.
• Pairing: Serve this tart with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in textures.
• Fruit Variations: Feel free to experiment with different fruits. Berries, cherries, or even a mix of tropical fruits can add a unique flair.
• Making in Advance: You can prepare the tart crust and filling a day in advance for convenience. Just add the meringue just before serving to keep it fresh.

What to Pair With Honey Butter Stone Fruit and Blackberry Meringue Tart

The Honey Butter Stone Fruit and Blackberry Meringue Tart is a versatile dessert that can be paired with a variety of accompaniments. Here are some great ideas for serving:

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a wonderful contrast to the tart’s flavors and textures.
• Whipped Cream: Light and fluffy whipped cream can enhance the sweetness of the tart and provide a creamy texture.
• Fresh Berries: Serve with a side of fresh berries to bring out the fruitiness of the tart and add freshness.
• Mint Leaves: Garnishing with mint leaves not only adds a pop of color but also a refreshing aroma that complements the dish.
• Tea or Coffee: Pair this tart with a warm cup of tea or coffee. The flavors meld beautifully with a rich beverage.
• Seasonal Celebrations: This tart is perfect for summer gatherings, picnics, or any festive occasion where fruits are in season.
• Breakfast Treat: Leftover tart can even be enjoyed as a sweet breakfast alongside yogurt for a delightful morning treat.

FAQ

Conclusion

The Honey Butter Stone Fruit and Blackberry Meringue Tart is truly a celebration of summer flavors, combining the richness of buttery phyllo with the freshness of juicy fruits and a light meringue. I hope you give this recipe a try because it’s a delightful way to showcase seasonal produce. Get ready to impress your friends and family with this stunning dessert that’s as delicious as it is beautiful!

Honey Butter Stone Fruit and Blackberry Meringue Tart

The ultimate summer dessert is here! Indulge in the Honey Butter Stone Fruit and Blackberry Meringue Tart, a heavenly blend of flaky phyllo dough, juicy stone fruits, and airy meringue. Perfect for gatherings or a sweet treat at home, it’ll have everyone coming back for more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 20-24 sheets Phyllo Dough
• 8 tablespoons Melted Butter divided
• 3-4 pieces Peaches sliced into half circles OR 4 peaches sliced and cut into stars
• 3-4 pieces Nectarines sliced into half circles OR 4 nectarines sliced and cut into stars
• 1 pint Blackberries
• 1/4 cup Honey + more for drizzling
• 1/4 cup Kahlua optional
• 1 tablespoon Vanilla Bean seeds removed OR 1 vanilla
• 1/4 cup Brown Sugar
• 1 cup Powdered Sugar for serving
• 2 large Egg Whites
• 1/2 cup Granulated Sugar
• 1/2 teaspoon Vinegar

Equipment

• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 275 degrees F. Lightly butter a 9 1/2x14 1/2 jelly roll pan (slightly smaller pan works too).
2. Gently layer a piece of phyllo dough flat in the pan, allowing one side of the sheet to run up the sides of the pan. Brush with melted butter and then top with another sheet of phyllo dough, brush the top with butter. As you are working, overlap the sheets to create a border going up the sides of the pan. Repeat the layers until all the phyllo dough and around 4 tablespoons butter have been used.
3. Place in the oven and bake for 5 minutes. Remove from the oven. The dough will be puffy, but it will flatten as it cools. Increase the oven temp to 300 degrees F.
4. Add the peaches, nectarines and blackberries to a bowl. Add the remaining 4 tablespoons melted butter, honey, Kahlua (if using), vanilla and a pinch of salt. Toss well to combine. Arrange the fruit in an even layer on the phyllo dough, leaving the blackberries on top. Sprinkle the tart with brown sugar.
5. Bake for 20-25 minutes or until the blackberries have burst and the stone fruit is soft. Remove from the oven and drizzle with honey if desired.
6. To make the meringue, place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vinegar and vanilla bean, whisk until just combined.
7. Spoon the meringue into a piping bag or into a gallon size ziploc bag with the corner snipped off. Pipe the meringue onto the tart in cute little kiss dollops. Toast the meringue under the broiler or with a kitchen torch. If using the broiler, just be careful not to forget about the tart...it burns FAST. Do not leave it in there longer than a minute.
8. To serve, dust the tart with powdered sugar and garnish with cherries. Serve with ice cream if desired.

Notes

• Tip 1: To cut stars out of the peaches and nectarines, slice the fruit into rounds until you reach the pit. Use a star-shaped cookie cutter to create stars, discarding smaller scraps.
• Tip 2: You’ll know when the meringue is ready because it will have tripled in volume and hold stiff peaks when the beaters are lifted.
• Tip 3: The tart can be made up to a day in advance, but try to add the meringue just before serving for the best texture.
• Tip 4: Experiment with different fruits based on seasonal availability to keep the recipe fresh and exciting.
• Tip 5: Make this tart gluten-free by substituting gluten-free phyllo dough if necessary.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.