By Julie Grimes
4 1/2 ounces all-purpose flour (about 1 cup) 1/3 cup powdered sugar 1/4 cup almonds, toasted and finely ground 3/8 teaspoon salt, divided 8 tablespoons chilled butter, divided Baking spray with flour (such as Baker's Joy) 3 cups fresh blackberries 1 3/4 cups granulated sugar, divided 1/4 cup fresh lemon juice 2 tablespoons cornstarch 2 large egg yolks 1/4 teaspoon cream of tartar 3 large egg whites 1/3 cup water
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour, powdered sugar, almonds, and 1/8 teaspoon salt in a food processor; pulse to combine. Cut 7 tablespoons butter into small pieces. Add to flour mixture; pulse just until mixture resembles coarse meal. Press in the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with baking spray. Bake at 350° for 30 minutes or until golden. Cool on a wire rack.
3. Combine berries, 3/4 cup granulated sugar, and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Blend until smooth. Strain the mixture through a cheesecloth-lined sieve into a medium bowl, pressing on solids. Discard solids. Wipe pan clean; return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove from heat; stir in 1/8 teaspoon salt and remaining 1 tablespoon butter. Scrape mixture into a bowl; cover surface directly with plastic wrap. Chill.
4. Combine 1/8 teaspoon salt, cream of tartar, and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup granulated sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form.
5. Preheat broiler.
6. Spoon curd over crust; top with meringue. Broil 2 minutes or until golden.
SERVES 12 (serving size: 1 slice) CALORIES 285; FAT 10.2 g (sat 5.3g, mono 3.3g, poly 0.9g); PROTEIN 3.7g; CARB 46.6g; FIBER 2.5g; CHOL 55mg; IRON 0.9mg; CALC 27mg