Ingredients
200g/7oz pack of fresh dessert shortcrust pastry
12 tbsp raspberry jam
1 medium egg white
50g/ 1.75oz caster sugar
Method
Preheat oven to 200C/180/Gas G
Roll out the pastry to around 3mm thickness and use a 9cm (3.5) cutter to cut 12 rounds
Put these in the base of a 12 hole mini muffin tin and prick with a fork
Line with baking parchment and baking beans and bake blind for 10 12 minutes or until the pastry begins to brown
Allow to cool then fill each one with a tablespoon of jam but don’t overfill as this can end up bubbling out while cooking
In a large bowl, whisk the egg white until it is stiff enough to form soft peaks and hold its shape
Gradually add your sugar
Pipe each tart with the meringue mixture
Place on the top shelf of the oven and bake for 7 8 minutes or until the meringue is beginning to brown
Cool for a few minutes before removing them from the tin.
2 Comments
You certainly have the recipes.
Hmmm, maybe I ought to get a recipe book made of them?