FRIJE

Instructions

• 1.   Prepare the dough:
  In a food processor, mix together the flour, sugar, and butter until the mixture becomes crumbly.
  Add the egg yolk and continue to mix.
  On a floured work surface, knead the dough.
  Cover and refrigerate for 30 minutes.
• 2.   Grease a 12-cup muffin tin.
  Roll out the dough to a thickness of 4 mm and cut out 12 discs with a diameter of 8 cm.
  Line the muffin tin cups with the dough discs. Prick the bottom with a fork and refrigerate for 30 minutes.
• 3.   Preheat the oven to 200°C (400°F).
  Bake the muffin tin for 10 minutes.
  Let it cool.
• 4.   Meanwhile, mix the sugar and cornstarch in a small saucepan.
  Gradually pour in the orange juice and water. Heat while stirring until the mixture boils and thickens.
  Reduce the heat and let it simmer for 1 minute, stirring constantly. Remove from heat and add the orange zest, butter, and egg yolks. Let it cool for 10 minutes.
• 5.   Divide this mixture among the tartlet shells and refrigerate for 1 hour.
• 6.   Increase the oven temperature to 240°C (475°F).
  In a bowl, beat the egg whites until soft peaks form.
  Gradually add the sugar and continue to whisk until dissolved.
• 7.   Scrape the surface of the tartlets with a fork.
  Using a star-tipped piping bag, pipe rosettes of meringue onto each tartlet. Bake for 3 minutes until lightly browned.