Fruit Mince Tartlets with Meringue Topping

Ingredients

Method

Combine the flours, sugar, almonds, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly
Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes
Roll out the pastry on a floured surface, then use an 8cm round cutter to cut pastry circles to line 12 x 7cm round fluted tart pans
Use a fork to prick the pastry bases well. Bake in a hot oven 200°C for 10 minutes, reduce the heat to 180°C and cook for 8-10 minutes more or until lightly golden
Spoon 2 teaspoons of fruit mince into each pastry case and then top each with 1 tablespoon PHILLY
Beat the egg whites until stiff peaks form. Gradually add the sugar, beating well between each addition, until dissolved. Spoon or pipe over the PHILLY and bake in a moderately hot oven 190°C for 10 minutes or until the meringue is golden and crisp. Cool prior to serving