Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
ough into four 4-inch tart pans (or one 9 or
nd foamy; add the flour, lemon juice, and zest and beat
boil; stir in the lemon juice and zest.
Whisk
aucepan. Gradually add the lemon juice as you beat over
removable bottom. Set the tart pan on a large plate
orm dough into 10-inch tart pan covering bottom and sides
To Make Sweet Tart Pastry:
In a food
10 1/2 inch tart pan with a removable bottom
p sides of 9-inch tart pan with removable bottom.
or 10-inch (24 cm) tart pan. Patch any cracks with
efrigerator overnight. Before finishing the tart, take the filling out of
Process coconut and sugar in food processor until coconut is minced.
Blend in egg whites.
Press mixture into well-greased 4-inch tartlet pans with removable bottoms.
Bake at 325\u00b0 for 25 to 30 minutes or until golden.
Remove from pans.
cing sugar together. Stir in lemon zest. Cut in butter with
loose-bottomed 24cm fluted tart tin.
Trim excess pastry
ough into a 9-inch tart pan; refrigerate crust for 30
o 400 degrees. Lightly spray tart pan with removable bottom, 9x1
ave ready an 11-inch tart pan with a removable bottom
Lemon Mixture
Finely grate the
ornstarch. Stir in water and lemon juice. Cook and stir over