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1
Pre-heat oven to 350.
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2
Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
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3
Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
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4
Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
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5
Bake at 350 for 30 minutes.
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6
While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
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7
Wipe pan clean and return to pan.
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8
Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
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9
Cook for 1 minute, stirring constantly.
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10
Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
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11
Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
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12
Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
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13
Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
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14
Cook without stirring until a candy thermometer regiusters 250 degrees.
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15
Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
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16
Pre heat broiler.
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17
Spoon curd over crust.
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18
Top with meringue.
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19
Broil 2 minutes or until golden brown.
