How to make
Ingredients
Pastry:
1-1/4 cups (300 mL)
All-Purpose Flour1 tsp (5 mL)
Granulated Sugar1/2 tsp (2 mL)
Salt1/2 cup (125 mL), cold
PC® Black Label Normandy Style Unsalted Cultured ButterMeringue:
2
Large Egg Whites1/4 tsp (1 mL)
Cream of TartarPinch
Salt3 tbsp (45 mL)
Granulated SugarFilling:
1 jar (250 mL)
PC® Black Label Lemon Curd Fruit Filling And Dessert Topping
How to make
- Step 1
Make Pastry: Sift together flour, sugar and salt into large bowl. Add butter; cut in using pastry blender or your fingertips until butter is in pea-size pieces. Make a well in centre of mixture; add 3 tbsp (45 mL) ice water. Stir in using fork until pastry comes together. Knead a few times with your hands to form into a ball; press into a disk, wrap in plastic wrap and chill for 1 hour.
- Step 2
Remove pastry from refrigerator and unwrap. Dust work surface and top of pastry with some flour. Roll to 1/8-inch (3 mm) thick. Cut into six 4-½- inch (11 cm) circles using round cookie cutter. Fit into cups of muffin tin, pressing into corners. Chill for 30 minutes. Meanwhile, preheat oven to 375˚F (190˚C).
- Step 3
Prick bottom of pastry shells with fork. Line each with foil and fill with dry beans or pastry weights. Bake for 22 to 24 minutes. Remove from oven; set aside, leaving oven on. Cool; remove foil and beans.
- Step 4
Make Meringue: Combine egg whites, cream of tartar and salt in bowl; using electric beaters, beat until soft peaks form. Gradually add sugar while beating; beat until stiff peaks form and mixture is glossy. Place in piping bag fitted with medium round tip.
- Step 5
Divide lemon curd evenly among baked tart shells. Pipe meringue in a circle over each tart, starting at the outer edge and ending at centre to form a peak. Return to oven; bake for 5 minutes to brown meringue. Cool on rack. Carefully lift out of muffin tin; chill for 1 hour before serving.
