Pumpkin Apricot Meringue Tartlet

For Tartlet

• Preheat the oven to 175°C.
• Line a baking sheet with parchment paper and place rings on the baking sheet.
• Add the mason jar lids with the rubber side facing down.
• Roll out the chilled pate brisee to 0,3 cm thickness.
• Using a wide mouthed mason jar ring, cut out 12 circles of dough and place in the prepared rings on the baking sheet.
• Gather the dough scraps together and roll out again making a 25 cm long rectangle.
• Use a pastry cutter or sharp knife and make 12 – 2,5 cm by 25 cm long strips.
• Press the strips into the straight edges of the rings and press against the bottom circle of dough to seal them together.
• Flatten the tops down to create an overhang, then crimp with your fingers as you would a large pie.
• Repeat with the remaining 11 and then place in the refrigerator to chill.
• In a large bowl add the sugars, cornstarch, cinnamon, ginger, cloves and salt and whisk to combine.
• Add the pumpkin puree, whipping cream, sour cream and eggs and whisk well to incorporate.
• Remove the tarts from the refrigerator and spoon a 2, 5 g or so of apricot jam in to each one and spread slightly with the spoon.
• Using a hinged ice cream scoop, or small ladle, fill the tartlets with pumpkin mixture just up to where the crimped edges of dough begin (so they don't spill over when cooking).
• Bake for 35 minutes, or until the tops are no longer tacky and the pie crust is lightly browned.
• Remove and cool completely.

For Meringue

• In a medium bowl add the egg whites, sugar and cream of tartar.
• Using a electric hand blender with the whisk attachment, beat until stiff peaks form, about 5-8 minutes.
• Using a pastry bag with a large opening tip, pipe the meringue onto the cooled pumpkin apricot tartlets.
• Use a kitchen torch to toast the outside of the meringue, or conversely, place under the broiler for about a minute.
• Watch it carefully so that it doesn't burn.
• Serve immediately.