Meringue-topped almond tartlets

MAKES 24 PREP + COOK TIME 1 HOUR (+ REFRIGERATION TIME)

1 1/3 cups (200g) plain flour

1 tablespoon caster sugar

100g butter, chopped 2

tablespoons raspberry jam, warmed

ALMOND FILLING

4 egg yolks

½ cup (110g) caster sugar

1 ½ cups (180g) almond meal

1 teaspoon vanilla extract

1 tablespoon finely grated lemon rind

2 tablespoons fresh lemon juice

ITALIAN MERINGUE

2 cups (440g) caster sugar

2/3 cup (160ml) water

4 egg whites

Pinch cream of tartar

1 Grease 12 holes of a patty pan (1 ½-tablespoon capacity).

2 Process flour, sugar and butter until combined. Add 1 tablespoon chilled water and process until pastry comes together. Divide pastry into 2 portions, forming each into a disc. Wrap in cling film and refrigerate for 30 minutes.

3 To make the almond filling, stir all ingredients in a small bowl until well combined.

4 Roll out pastry thinly. Using a 6.5cm cutter, cut out rounds of pastry. Line pan holes with pastry. Fill pastry cases with almond filling, smoothing the tops.

5 Preheat oven to 180°C/160°C fan. Bake tarts for 25 minutes or until golden. Brush warmed jam over warm filling.

6 To make the Italian meringue, combine sugar and water in a small saucepan over medium heat. Stir, without boiling, until sugar dissolves. Brush down side of pan with a wet pastry brush to dissolve any sugar crystals. Bring syrup to the boil and boil, without stirring, until syrup reaches 122°C (hard-ball stage). Whisk egg whites with cream of tartar in a small bowl of an electric mixer until soft peaks form. With the motor running, gradually pour syrup into meringue in a thin stream. Whisk at medium speed until cooled to room temperature and meringue is thick and glossy.

7 Spoon meringue into a piping bag fitted with a small fluted tube. Pipe meringue onto tarts. Lightly brown top of meringue with a kitchen blow torch, or place in 240°C/220°C fan oven for a few minutes until lightly browned. Cool.