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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