FEEDS 8 TO 10
This magnificent dessert consists of a crisp, buttery crust and fresh blueberry filling topped with a chewy meringue. It was revered in our family mostly because it was made by my beloved great-aunt Mimi. Emily Erma Marquardt was born in 1885, the same year Grover Cleveland was inaugurated president the first time, and she was the last surviving family member of those who came to the North Woods in the nineteenth century. Even into her nineties, she cooked and baked for us. After Mimi was gone, nobody could make her masterpiece with the same results. After much trial and error, I finally created a version I think Mimi would be proud of.
Note: Use a 9-inch deep-dish fluted tart pan or similar size attractive baking dish.
For the Tart
1 recipe SWEET TART DOUGH
3/4 cup SUGAR
1/4 cup all-purpose FLOUR
2 tablespoons CORNSTARCH
1/2 teaspoon ground CINNAMON
Grated zest of 1 large LEMON (about 1 tablespoon)
7 cups fresh BLUEBERRIES, rinsed and drained
1/2 teaspoon fresh LEMON JUICE
For the Meringue Topping
5 large EGG WHITES
3/4 cup plus 2 tablespoons SUGAR
1/2 teaspoon CREAM OF TARTAR
1/4 teaspoon KOSHER SALT
1/4 teaspoon ground CINNAMON
Place the dough in the tart pan and press it to cover the bottom and all the way up the sides; it will be about 1/4 inch thick. Cover with plastic wrap and refrigerate the tart dough for at least 30 minutes or up to 2 days.
Arrange an oven rack in the middle position and preheat the oven to 375°F.
Combine the sugar, flour, cornstarch, cinnamon, and lemon zest in a large bowl. Add the blueberries and lemon juice and toss gently to combine. (This is best done with your hands to keep from crushing the berries.) Pour the filling into the crust. Place the tart pan on a baking sheet and bake for 20 minutes, until the edge of the crust is golden brown.
While the tart is baking, make the meringue. Bring a saucepan of water to a boil. Combine the egg whites and 3/4 cup of the sugar in a heatproof bowl that fits over the saucepan. Set the bowl over the pan and whip with an electric mixer on high speed until the egg whites reach 110°F on a candy thermometer. (They will have thickened but will not be opaque, and will feel hot to the touch.) Remove the bowl from the heat. Add the cream of tartar and salt and whip on high speed until stiff peaks form.
Combine the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
Remove the tart from the oven and spoon the meringue over the top. Using a rubber spatula, spread the meringue to the edges with light motions. Sprinkle the cinnamon sugar over the top. Return the tart to the oven and bake for another 45 minutes, until the meringue is golden brown. Remove the tart from the oven and cool to room temperature before serving.