Valentines meringue tarts

1. 1

   rub the flour and butter together until it resembles breadcrums

2. 2

   add the sugar and the beaten egg until mixture comes together.

3. 3

   you can add a bit of cold water but don't be tempted to add a big amount or the pastry won't be as crumbly and you will end up with a sticky dough.

4. 4

   wrap pastry in cling film and put in the fridge for 30 minutes or until needed

5. 5

   roll pastry in floured surface and cut circles to fit holes in your bun tin.

6. 6

   press pastryb

7. 7

   bake blind for 15 minutes at 180 C .

8. 8

   I used some chickpeas to weigh pastry down.

9. 9

   Get them out of the oven and add jam or lemon curd filling.

10. 10

    I used seville orange curd to fill them.

11. 11

    Any jam works.

12. 12

    top the tarts with a bit of meringue and return to the oven to bake slowly for about 1hour at a very low temperature 100C so that the meringue crisps up

13. 13

    If you're just filling with jam return to oven for only 5 minutes but at 180 C

* Per serving · 4 servings · Values may vary.

No additional tips available.