Berry, Rose Water, Almond & Meringue Tart Recipe

Preheat the oven to 350°F (180°C). Place the tart shell on a baking sheet.

In a bowl, combine the mixed berries with the rose water and let them macerate for 10 minutes.

Sprinkle almond meal evenly over the bottom of the tart shell.

In a separate clean bowl, whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until stiff peaks form and the meringue is glossy.

Gently fold the macerated berries into the whipped egg whites, being careful not to deflate the mixture completely.

Spoon the berry and meringue mixture into the tart shell and smooth the top with a spatula.

Bake in the preheated oven for 25 minutes or until the meringue is lightly golden.

Remove from the oven and let cool completely before serving. Garnish with fresh mint leaves.