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Raspberry Melon Tart with Meringue and Nuts Recipe
Raspberry Melon Tart with Meringue and Nuts
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr

Waiting time: 1 hour

Difficulty: Average
For 4 servings

- 150 g (5 oz.) raspberries
- 120 g (4 oz.) Charentais melon flesh
- 30 g (1 oz.) powdered sugar
- 30 g (1 oz.) honey
- zest of half an unsprayed orange
- zest of half an unsprayed lemon
- juice of half an orange
- 20 g (2/3 oz.) powdered almonds

Sweet pastry
- 140 g (5 oz.) butter
- 150 g (5 oz.) flour
- 50 g (2 oz.) powdered sugar
- 20 g (2/3 oz.) powdered almonds
- 1 egg

Nut garnish
- 5 g (1 tsp.) whole hazelnuts
- 5 g almonds
- 5 g pine nuts
- 5 g pistachios

Melon and Noilly Prat Coulis

- 80 g (3 oz.) egg whites
- 45 g (1 1/2 oz.) granulated sugar
- zest of 1 unsprayed lemon
- juice of 1 unsprayed lime

Raspberry and Noilly Prat Coulis

Making the pastry

  1. Cream the butter and mix all the ingredients together
  2. Form into a ball and flatten with the heel of your hand for 5 minutes on a marble slab.
  3. Reform the ball, wrap in plastic wrap and refrigerate for an hour.
  4. Roll the pastry out to 2 mm (1/16") and line 10 cm (4") tart tins - cut out circles that are larger than the molds, i.e. 12 cm and place the pastry in the tins.  The pastry should overhang the edges by a centimeter (3/8"). Press down well with your thumbs to cut off the excess.
  5. With a fork, prick the pastry all over and bake in a 180° C (350° F) oven until lightly colored.

Making the filling

  1. Place 30 g powdered sugar in a non-stick pan and cook over high heat to form a very pale caramel.
  2. Quickly add the raspberries. Sauté for 30 seconds and transfer to a plate, using a spatula.
  3. Repeat the process with the melon, cut into 8 mm (1/3") cubes, heating just the honey and adding the orange juice and zest.
  4. Cook for 2 minutes, add the powdered almonds, mix and pour immediately onto the plate with the raspberries, combining gently. Cool.
  5. Divide this filling among the cooked tart shells.

Melon coulis

  1. Place all the ingredients into a small saucepan and cook for 5 minutes over low heat.
  2. Purée in a blender to form a smooth coulis.

Raspberry coulis

  1. Place all the ingredients into the blender and purée.
  2. Strain through a fine strainer to remove the seeds.


  1. Place the egg whites, lemon juice and lemon zest into the bowl of a mixer.
  2. Whip to stiff peaks; just before they are stiff add the sugar and continue beating.
  3. Mound the meringue in a dome on the tarts using a metal pastry spatula.
  4. Sprinkle on some crushed nuts. Place in a preheated 160° C (325° F) oven until lightly browned and sprinkled a little icing sugar on top when you remove them from the oven.


  1. Place each tart on a plate with two ribbons of coulis.
  2. If desired, decorate with melon wedges and a few raspberries and some lime and orange zest.
Raspberry Melon Tart with Meringue and Nuts 1
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