Wild Berry Meringue Tartlets
  • For the pastry
  • 185g plain flour
  • 125g unsalted butter, from the fridge
  • About 50ml water
  • For the filling:
  • 350g home-made mixed wild berry jam (or you could use high quality shop brought)
  • For the meringue
  • 4 egg whites, room temperature
  • 200g golden caster sugar
  1. Sift the plain flour into a bowl. Cut the butter into dice and add to the flour.
  2. Lightly rub the butter into the flour until the mixture resembles breadcrumbs.
  3. Add the water then mix to a dough, first with a wooden spoon then knead lightly with your hands on a worktop dusted lightly with flour.
  4. Form the dough into a ball and wrap in cling film, then refrigerate for 30-45 minutes.
  5. Preheat oven to 200°C. Remove the pastry from the fridge and roll into a large disc on a floured worktop. Roll very thin, until almost transparent. Use a 9cm round cutter to make 12 discs. Lightly grease a muffin tin with the pastry discs.
  6. Blind bake for 10-12 minutes until the pastry is lightly golden.
  7. Remove from the oven and fill three-quarters full with jam and place back in the oven.
  8. Bake for a further 5 minutes or until the jam bubbles.
  9. Take out of the oven and allow to cool for a few minutes.
  10. Whilst the tarts are cooling, place the egg whites in a large bowl.
  11. Whisk to soft peaks, then add the sugar gradually until smooth and thick.
  12. Pipe or spoon the meringue on the tarts and return to the oven for 8- 10 mins until the meringue is crisp and slightly coloured. Let the tartlets sit in the tin for until cool.
Recipe by Australian Flavours at https://australianflavours.com.au/recipes/wild-berry-meringue-tarlets/