It has been a while since I last made these sunny tartlets, and I also have a lemon sitting in my refrigerator for the last 2 weeks. Since I will be meeting 2 old friends for dinner, I thought I’ll stick to something “tried and tested” so I don’t have to worry about taste testing.
On a side note, I have accidentally discovered just how forgiving French tart rings are. I am always very particular about the “sharp corners” at the top and bottom on French tarts, and have always paid special attention to make sure they are evenly lined. But as I was in a rush this time, I decided to just experiment with not pushing the tart dough all the way to the bottom and leaving a slightly roundish “edge”. I was pleased to discover that I got perfectly sharp corners out of the oven!
Instead of the Italian meringue in the original recipe, I used French meringue for these, using 74g egg whites and 134g granulated sugar. And they turned out pretty decent too. So maybe that’s the way to go (because I am lazy).