INGREDIENTS

INSTRUCTIONS

Gradually beat boiling syrup into egg whites. Continue beating until stiff
peaks form. Using rubber spatula, transfer meringue to pastry bag fitted
with large plain or star tip. Pipe meringue atop tart in diagonal lattice
design, spacing lines of meringue about 2 inches apart. Bake until meringue
is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4
hours ahead; refrigerate uncovered.)
For Berry Topping:
Combine 2 tablespoons creme de cassis, 2 tablespoons sugar and 1/2 teaspoon
grated lime peel in small saucepan. Boil mixture until sugar dissolves and
mixture is syrupy, stirring constantly, about 1 minute. Cool slightly.
Place berries in bowl. Pour creme de cassis mixture over. Toss to coat
berries. Spoon coated berries decoratively among lattice openings. Garnish
tart with mint leaves if desired.
Makes 8 Servings.
Bon Appetit August 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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