Passion Fruit Meringue Tart

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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