Preheat oven to 275 degrees F and line a baking sheet with parchment paper. Set aside.

Add egg whites, vanilla and cream of tartar to a mixing bowl. Using a whisk, beat the eggs until soft peaks form, about 2 minutes. Add sugar and continue to beat until stiff peaks form, about 3 minutes. Scrape the bowl down halfway through whisking.

Add meringue to a large pastry bag fitted with a large star tip. Pipe 3" rounds onto prepared baking sheet until you have 8 rounds. Add a second layer on top of the first to use up the meringue.

Bake for about 40-45 minutes or until dry. Turn off oven and leave meringue tarts inside. Let stand in oven for an hour to cool.

Remove from oven and top each meringue with 1 tablespoon peach preserves. Add fresh fruit on the top and serve immediately.