Raspberry and almond tarts with meringue

The Queen of hearts, she made some tarts! If they were as good as these, no wonder the Knave of hearts stole them!
meringue topped tartsJohn Paul Urizar

These adorable tarts are filled with a sweet almond filling glazed with raspberry jam and topped with caramelised Italian meringue. Yum!

Looking for more sweet tart recipes?


Almond filling
Italian 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.

Almond filling

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.

Italian meringue

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.

Tarts suitable to freeze at the end of step 5. Jam suitable to microwave.

The tarts can be baked a day ahead. Finish with the Italian meringue on the day of serving.