Meringue-topped berry tartlets

Method
Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

1. Preheat the oven to 190°C (gas mark 5). To make the filling, put the red and blackcurrants in a saucepan with the caster sugar and cook very gently for 5 minutes or until the currants are softened but still holding their shape. Remove from the heat and stir in the strawberries and redcurrant jelly. Set aside.
2. Roll out the pastry dough thinly on a lightly floured work surface. Use to line 6 individual, loose-bottomed, non-stick tartlet tins 9 cm (3½ in) in diameter and 2.5 cm (1 in) deep.
3. Prick the tartlet cases and place on a baking sheet. Bake blind for 10 minutes, then remove the paper and beans. Bake for a further 2–3 minutes or until light golden.
4. Remove the tartlet cases from the oven and set aside to cool. Reduce the oven temperature to 160°C (325°F, gas mark 3).
5. Meanwhile, make the meringue topping. Whisk the egg whites in a clean, grease-free bowl until stiff, then gradually whisk in the caster sugar to make a thick, glossy meringue.
6. Carefully remove the pastry cases from the tins and place back on the baking sheet. Fill with the fruit, using a draining spoon (discard any excess juice or use it elsewhere – see Some more ideas, right).
7. Top the tartlets with the meringue, swirling it gently to cover the fruit completely. Bake for 10–15 minutes or until the meringue is set and lightly golden. Serve warm or cold.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

Each serving provides

C * A, E, calcium, copper, iron

Some more ideas

When fresh currants and strawberries aren't available, use frozen fruits, thawing them and patting dry with kitchen paper. Or substitute other fruit such as raspberries or blueberries. * Any juice drained from the fruit filling can be stirred into plain low-fat yogurt, added to a fruit salad or used in a milkshake or smoothie. * Try gooseberry and apple meringue tartlets. Make the pastry with ground blanched hazelnuts instead of almonds. For the filling, gently cook 350 g (12½ oz) topped and tailed gooseberries and 1 peeled, cored and sliced cooking apple, about 300 g (10½ oz), with 30 g (1 oz) caster sugar for 10 minutes or until softened. Drain off any excess juice, then beat the fruit with a wooden spoon to make a rough purée (it doesn't need to be smooth). Taste and add a little extra sugar if needed. Divide the filling among the tartlet cases, top with meringue and bake as in the main recipe.

Plus points

Egg whites do not contain any fat, but they are a source of protein and therefore can be a useful addition to a low-fat diet. * Blackcurrants are an excellent source of vitamin C. On a weight for weight basis they contain 4 times as much vitamin C as oranges. * Strawberries are not only an excellent source of vitamin C, they also contain the phytochemical ellagic acid, which is thought to help to protect against cancer.