Cherry and meringue tart

Cherry and meringue tart is a refined dessert, perfect for adding a touch of elegance to any meal. This simple and delicious recipe combines the tartness of cherries with the sweet aroma of meringue, resulting in a contrast of textures and flavors that delights the taste buds. Additionally, it is a quick and easy dessert to prepare, ideal for those who want to impress without too much effort.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8

Ingredients

For the base:
- 3 egg yolks
- 100 g butter at room temperature
- 4 tablespoons sugar
- ½ teaspoon baking powder
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 3 tablespoons vanilla extract
- 12-15 tablespoons flour
- 6 tablespoons breadcrumbs

For the filling:
- 500 g cherries (fresh or frozen)
- ½ cup sugar
- ½ cup water
- 4 tablespoons semolina

For decoration:
- 3 egg whites
- 6 tablespoons sugar
- Vanilla extract
- Cherry syrup for serving

Preparation

1. Start by preparing the base. In a large bowl, beat the butter with the sugar until you get a fluffy cream. This is an essential step to ensure a light and airy texture for the tart. Add the egg yolks, vanilla extract, lemon zest, and mix well.

2. In another bowl, combine the flour with the baking powder dissolved in lemon juice. Add the flour mixture to the bowl with butter and eggs, mixing gently until you obtain a homogeneous dough. It is essential not to overmix to avoid developing gluten in the flour, which could make the base denser.

3. In a 24 cm diameter baking pan lined with parchment paper, evenly sprinkle the breadcrumbs on the bottom. This will help absorb the juices from the cherries and prevent the base from becoming too moist. Pour the tart dough and level it well.

4. Prepare the filling: in a pot, combine the cherries with the sugar and water. Boil the mixture for 5-10 minutes until the cherries soften slightly. Add the semolina and mix well, allowing it to boil for a few minutes until thickened. Once the filling is ready, pour it over the dough in the pan.

5. Preheat the oven to 180°C. Bake the tart for 30 minutes or until the base is golden and the filling starts to bubble slightly.

6. While the tart is baking, prepare the meringue. Beat the egg whites with a mixer on high speed, gradually adding the sugar until you obtain a firm and glossy meringue. Add the vanilla extract at the end for extra flavor.

7. After the tart is baked, remove it from the oven and spread the meringue evenly on top. Put the tart back in the oven for another 10-15 minutes until the meringue becomes lightly golden.

8. Let the tart cool completely before cutting. Serve it with cherry syrup for an extra burst of flavor.

Practical tips:
- You can use cherries from a compote, but make sure to drain them well to avoid adding too much liquid to the filling.
- If you want a less sweet version, you can reduce the amount of sugar in the meringue or filling.
- The cherry and meringue tart can be served warm or cold, being equally delicious in both versions.

This cherry and meringue tart recipe not only impresses with its appearance but also offers a memorable culinary experience. Enjoy every slice!

 Ingredients: For the dough: 3 egg yolks, 100 g butter, 4 tablespoons sugar, half a teaspoon baking powder, 3 tablespoons lemon juice, grated lemon peel, 12-15 tablespoons flour, 6 tablespoons breadcrumbs. For the filling: 500 g cherries, half a cup of sugar, half a cup of water, 4 tablespoons semolina. For decoration: 3 egg whites, 6 tablespoons sugar, vanilla essence, cherry syrup.