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1
Roll out the pastry on a floured surface to about 1/8-inch thickness.
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2
Use it to line an 8-inch-diameter tart pan with a removable bottom.
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3
Leave a little excess pastry hanging over the sides of the pan.
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4
Let rest in the refrigerator for at least 30 minutes.
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5
Preheat the oven to 375F.
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6
Line the tart shell with foil and fill with pie weights.
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7
Bake until set and lightly golden, 15-20 minutes.
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8
Remove the foil and weights and return to the oven to bake until golden brown, about 5 minutes longer.
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9
Remove from the oven and let cool slightly.
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10
Reduce the oven temperature to 275F.
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11
Whisk together all the ingredients for the filling, taking care not to aerate the mixture too much.
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12
Trim the edges of the pastry shell level with the rim of the pan.
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13
Place the pan in the oven, then pull the oven shelf halfway out (the pan should still be level).
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14
Pour the filling into the pastry shell, then carefully slide the oven shelf back into the oven.
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15
Bake until the filling looks slightly set, about 30 minutes.
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16
Turn off the oven and leave the tart inside to cool slowly.
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17
It will continue to set as it cools.
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18
Take the tart out of the oven only when it has completely cooled, after a few hours or overnight.
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19
For best results, make the meringue 10-15 minutes before you are ready to serve.
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20
Preheat the broiler.
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21
Toss the sugar in a pan over low heatyou do not want to melt the sugar, just heat it until it is warm to the touch.
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22
(The warmth of the sugar helps to stabilize the beaten egg whites.)
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23
Beat the egg whites to stiff peaks in a greasefree bowl.
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24
Gradually beat in the warm sugar, then continue beating until the meringue has tripled in volume and is firm and glossy.
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25
Spread the meringue over the filling and broil, 4-5 inches from the heat source, until browned around the edges.
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26
2-3 minutes.
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27
Alternatively, run a blowtorch over the meringue until it is nicely caramelized.
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28
Let cool briefly, then serve.
