Strawberry and meringue tartlets

Ingredients:

Cake

• 1.25 cups sifted pastry flour
• 1.5 tbsp. sugar
• 1/4 tbsp salt
• 6 tbsp (90 g) butter, cut into pieces and chilled
• 1 egg yolk
• 1/2 tsp white vinegar
• 2-3 tablespoons of cold water

Filling

• 3 cups quartered strawberries
• 1 cup of sugar
• 1 tbsp lemon juice
• 1/2 cup and 2 tablespoons of water
• 3 tablespoons cornstarch

Meringue

• Protein of 5 large eggs
• 1 teaspoon lemon juice
• 1/2 cup sugar
• 1 teaspoon cornstarch

Preparation:

1. Cake.
   
   Mix confectionery flour, sugar, and salt using a mixer fitted with a paddle attachment. Beat in the butter on low speed until it forms a crumbly texture.
2. Whisk the egg yolks with vinegar and 3 tablespoons of cold water. Add everything at once to the flour mixture and mix. If the dough doesn't hold together, add another tablespoon of water. Form the dough into a log, wrap in plastic wrap, and refrigerate.
3. Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece of dough to a 0.6 cm thickness and place them into 6 x 9 cm tartlet shells. Trim any excess dough from the shells and chill for 30 minutes to 1 hour.
4. Preheat oven to 350°F (175°C). Place the tarts on a baking sheet and prick the bottoms with a fork. Bake for 15 to 18 minutes, until the bottoms are cooked through and the edges are lightly browned. Let cool.
5. Filling.
   
   Combine strawberries with sugar, lemon juice, and 1/2 cup water. Let sit for 20 minutes. Strain the liquid into a small saucepan. Bring to a gentle simmer.
   
   Mix the cornstarch with the remaining two tablespoons of water and pour it into the boiling liquid, stirring constantly. Stir until thickened, then remove from heat and let cool.
6. Once cooled, combine the thickener with the strawberries and spoon into the baked tarts. Refrigerate while you prepare the meringue.
7. Preheat oven to 200°C.
8. Meringue.
   
   Beat the egg whites with the lemon juice on one speed below the highest, gradually adding the sugar, beating until stiff peaks form.
   
   Stir in the cornstarch, then spread the meringue around the edge or on top of the strawberry filling. Bake for 2-3 minutes, until golden brown, then let cool and refrigerate before serving.