Prune and Apple Meringue

1. Heat the oven to 200°C (400°F). Place the container of the pastry case on a baking sheet.

2. Combine the prunes, apples, lemon juice, Seedless white raisins or seedless raisins, cinnamon and 1 tablespoon of the sugar in a mixing bowl.

3. Transfer the mixture to the pastry case, smoothing it out evenly with a spatula. Sprinkle over the remaining sugar.

4. Place the baking sheet in the centre of the oven and bake for 15 minutes.

5. Meanwhile, in a large mixing bowl, beat the egg whites until they form stiff peaks.

6. Beat in 1 tablespoon fine sugar and the cream of tartar and continue beating until the meringue is stiff and glossy. With a metal spoon, fold in the remaining sugar.

7. Remove the baking sheet from the oven. Reduce the oven temperature to moderate, 180°C (350°F). Spoon the meringue over the filling to cover it completely.

8. Using the back of the spoon, flick up the meringue into decorative peaks.

9. Return the tart to the oven and continue baking for 20-25 minutes or until the meringue has set and is golden brown. Transfer to a dish and serve immediately.

2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water

The secret of success with this versatile pastry is to keep it cool. When rubbing in, lift up the fat and roll it over the tops of your fingertips, with your thumbs pressing from above, then let it drop back into the bowl. Chill the pastry in the refrigerator before rolling out and shaping.
Shortcrust keeps well. The wrapped dough will store in the refrigerator for 10 days or in the freezer for 6 months. To thaw frozen pastry, remove the wrappings, allow 2 hours at room temperature for the basic quantity. Baked, but unfilled pastry cases of every type will freeze for 6 months.

1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.