The Tartlet for Easter

I love tartlets! I probably said this so many times before... they are sooo cute! This one is perfect for Easter! Not only it has a spring appeal (contains refreshing wild berries with crunchy meringue topping), but it also can be made in any season as frozen berries are totally expectable. Have a lovely Easter weekend!

BERRY MERINGUE TARTLETS
Makes  6

For the sweet pastry:

110g softened unsalted butter
80g caster sugar
1 small egg
210g plain flour
a pinch of salt

For the berry filling:

Half cooking apple
4 tbsp frozen mixed berries
60g caster sugar

For meringue:

4 egg whites
200g caster sugar
poppy seeds for deco

1. Make the pastry in a food processor, if you have one, by placing all the ingredients in the machine and pulsing gently until they form a soft but not sticky dough. If you are making the pastry by hand, lightly cream the butter and sugar together with a wooden or plastic spoon. Beat the egg and to the creamed mixture a little at a time, beating well between each addition. Sift the flour and salt on to a piece of baking parchment and add to the creamed mixture all in one go. Bring the paste together gently to form a soft but not sticky dough. Do not over-handle it.
2. Wrap the dough in cling film and chill for 2hours. Then roll it out on a lightly floured work surface to about 5mm thick and use to line six 10cm loose-bottomed tartlet tins. Leave the lined tartlet tins to rest in the fridge for 30min.
3. Preheat the oven to 170C. To bake the pastry cases blind, line it with cling film and fill with baking beans . Bake for about 15min, until the pastries have started to colour and bases are firm to touch. Remove the packages of beans and return the pastry cases to the oven for about 10 min, until the pastries are golden brown. Leave to cool completely.
4. Turn the oven down to 150C.
5. To make the filling shred apple into the saucepan and heat it together with the berries and sugar. When the sugar is completely melted spoon the filling into the baked cases.
6. Finally, prepare the meringue topping by whisking the egg whites in a clean bowl until stiff (it's best to use an electric mixer for this as it takes a while). Add the sugar a little at  a time until it is fully incorporated. The meringue should be stiff and glossy.
7. Spread the meringue over the berry filling and bake for 40min.
8. Sprinkle some poppy seeds (for deco purposes only)