Lemon, Blueberry and Almond Tarts With a Spelt and Rosemary Crust and Toasted Meringue

Lemon, Blueberry and Almond Tarts With a Spelt and Rosemary Crust and Toasted Meringue 

Pastry

Adapted from Martha Stewart

1 1/4 cups white spelt flour

½ teaspoon salt

115 g unsalted butter, cold, cut into small pieces

1/4 cup ice water

1 tsp vanilla extract

1 tsp finely chopped fresh rosemary

For the lemon curd

3 large eggs

3/4 c. granulated sugar

1/3 c. + 3 tbsp freshly squeezed lemon juice

2 tbsp all-purpose flour

1 Tbsp. finely grated lemon zest

A pinch of salt

Meringue

adapted from poir au chocolate

82g egg white (from 2 large eggs)

80g white caster sugar

45g light brown sugar

1/2 tsp vanilla extract

To finish

1/4 cup chopped almonds

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

Mix together the water, vanilla and rosemary.

With the machine running, add the water mixture through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds.

Turn out the dough onto a clean work surface and pat into a ball and flatten into a disk. Chill in the fridge for 1 hour. Once chilled, roll out to about 2 mm thick and use to line 8 mini tart tins, reserving the off cuts. Prick the bottom of each a couple times, place in a cupcake case and fill with baking beans, and chill for another 20 minutes. Place the off cuts on a lined baking sheet and Bake in the pre-heated oven for 10 minutes along with the tart cases,  remove the cases and baking beans and return to the oven for another 8 minutes. Remove the off cuts and the tart cases and cool on a wire rack. While the cases are baking, make the lemon curd:

In a large bowl, lightly beat the eggs, then add the sugar, lemon juice, flour, lemon zest, and salt, and whisk until smooth.

Divide the blueberries between each case and pour over the lemon mixture until about 1 mm from the rim, try no to over fill them. Return to the oven fo a further 12 minutes or until the filling is set and doesn't wobble. 

To make the meringue, wipe the bowl of a stand mixer  down with a lemon to get rid of any grease and add a touch of acid. Briefly whisk the egg whites and sugar together to combine them. Place the bowl over a pot of simmering water and add the thermometer. Stir every now and then. After about 3 minutes it should feel smooth with no gritty bits if you rub a bit of the mixture between your fingers. Transfer the bowl to a stand mixer and start whipping on medium-high. Keep going until the base of the bowl is room temperature to the touch and you have stiff, shiny peaks. Spread over half the tarts and toast with a blow torch. 

Crumble the baked off cuts into a bowl to make about 1/4 cup and mix with the chopped almonds. Sprinkle around the rim of the tarts and garnish with fresh blueberries and edible flowers.