Raspberry and almond tarts with meringue

1.Grease 12 holes of a patty pan (1½ tablespoon capacity).

2.Process flour, sugar and butter until combined. Add 1 tablespoon of chilled water; process until the pastry comes together. Shape pastry into a disc; wrap in plastic and refrigerate for 30 minutes.

3.Meanwhile, combine all ingredients in a small bowl.

4.Roll pastry out thinly. Using 6.5cm cutter, cut out rounds of pastry; line pan holes with pastry. Fill pastry cases with Almond Filling; refrigerate for 15 minutes.

5.Preheat oven to 180°C (160°C fan-forced). Bake tarts for 25 minutes or until golden brown. Brush the jam over the warm filling.

6.Combine sugar and the water in a small saucepan over a 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; boil, without stirring, until syrup reaches 115°C (soft ball on a sweets thermometer). Whisk egg whites with the cream of tartar in a small bowl with an electric mixer until soft peaks form. Meanwhile, boil sugar syrup until 122°C (hard ball). Increase speed to high and with motor running, pour the syrup into the meringue gradually in a thin stream. Beat at medium speed until cooled to room temperature and meringue is thick and glossy.

7.Place Italian Meringue into a piping bag fitted with a small fluted tube. Pipe meringue onto tarts. Lightly brown meringue with a kitchen blow torch. Or, place in 240°C (220°C fan-forced) oven until lightly browned. Cool.