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Method:
First make the pastry by sifting the flour with the salt into a mixing bowl. Add the butter and rub into the flour until the mixture resembles fine bread crumbs. Alternatively whizz the flour, salt and butter together in a mixer. Add two thirds of the water at once and mix to a firm dough. You may need to add the remaining water. Turn the dough onto floured board and knead for a few minutes. Wrap in cling film and chill in the fridge for half an hour.
When you are ready to make the tarts heat oven to 180C/356F/Gas 4. Roll out the pastry and use to line eight 10cm (4 inch) fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork, cover with parchment paper and add baking beans and put in the fridge for 10 minutes. After 10 minutes put them into the oven and bake blind for 15 mins. Remove the paper and beans and put the cases back in the oven for 5 more minutes until pale golden brown. Put onto a tray to cool. When cool, use a serrated knife to level the pastry.
When cool spoon the Roots & Wings Organic Lemon Curd into the cases.
Whisk the egg whites with 50g (2 oz) sugar in a grease free bowl until stiff peaks form, then gradually whisk in the remaining sugar. Pipe or spoon a good amount of meringue on top of each tart. Use a knife dipped in hot water and make little peaks. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
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