Of course, you can use the recipe to make any kind of tart. Use a different kind a fruit. Or throw some chocolate custard in there. Let's go crazy. ...However, to make the meringue you need a candy thermometer. I recommend purchasing a digital one that you can set to beep when it reaches the temperature you are seeking. I have this one: http://www.amazon.com/exec/obidos/ASIN/B00004RC4R/musicfandom/104-9796400-9738329
- 1 C flour
- 1/3 C powdered sugar
- 1/4 C almonds, finely ground
- 1/4 teaspoon salt
- 7 tablespoons chilled butter (plus more for the tart pan)
- 12-15 oz berries (i used half and half raspberry and blackberry)
- 2 T flour
- 1 T sugar
- 1/4 t cream of tartar
- 3 large egg whites
- 1/8 t salt
- 1/3 C water
- 1 C sugar
Preheat oven to 350.
Combine the flour, powdered sugar, almonds and salt in a food processor. Pulse until mixed. Add the 7 T chilled butter, cut into small pieces. Pulse until the mixture looks like a course meal (like corn meal).
Butter a tart pan with removable bottom. Butter it well. Dump the flour mixture into the pan and push the mixture into the pan and up the sides.
Toss the berries with the flour and sugar. Add them to the tart pan. Bake for 30 minutes or until the edges of the tart look light brown.
Mix together egg whites cream of tartar and 1/8 t salt in a mixer on high speed until soft peaks form. Set aside.
Combine 1 C sugar and 1/3 C water in a pan and bring to a boil. Cook without stirring until the mixture reaches 250 degrees on a candy thermometer (this will take longer than you think it should. just make sure you get it to 250--no lower no higher).
(I recommend transfering the mixture to a 2 C pourable measuring glass before doing the next part.)
Pour the sugar mixture into the egg mixture in a thin stream (slowly) while beating at low speed. Then speed up to high speed until the mixture forms hard peaks.
Spoon the mixture onto the tart. Put it under a broiler for 2 minutes until brown. You're done.