Plum tart with meringue

Plum and meringue tart is an elegant dessert, perfect for impressing guests or enjoying a sweet moment at home. This simple and quick recipe will guide you step by step, ensuring you achieve a perfect tart with a crispy crust and a delicious filling of caramelized plums, topped with a fluffy meringue.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 8

Ingredients:

*For the crust:*
- 3 egg yolks
- 150 g butter (room temperature)
- 3 tablespoons powdered sugar
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla essence
- 200-250 g flour
- 1 teaspoon baking powder

*For the filling:*
- 600 g plums (preferably sweet, ripe plums)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon cardamom (for an exotic flavor)
- 1 tablespoon semolina
- 1 tablespoon breadcrumbs (to absorb the fruit juices)

*For the meringue:*
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon vanilla essence

Preparation method:

1. Preparing the dough: In a large bowl, cream the softened butter with the powdered sugar until the mixture is creamy and light in color. This is a crucial step, as the incorporated air will help achieve a light and fluffy crust.

2. Adding wet ingredients: Add the egg yolks, lemon zest and juice, and vanilla essence. Mix well until the ingredients are fully combined.

3. Incorporating dry ingredients: In another bowl, combine the flour with the baking powder. Add the flour mixture to the butter composition, mixing with a spatula or wooden spoon until the dough becomes homogeneous. If it's too sticky, gradually add flour until you achieve the right consistency.

4. Chilling the dough: Form a ball from the dough, wrap it in cling film, and refrigerate for 15-20 minutes.

5. Preparing the filling: Meanwhile, wash the plums, pit them, and cut them into quarters. In a bowl, combine the plums with the sugar, cinnamon, cardamom, semolina, and breadcrumbs. The semolina and breadcrumbs will help absorb the fruit juices and prevent the dough from becoming soggy.

6. Baking the tart: Preheat the oven to 180°C. Once the dough has chilled, roll it out evenly in a tart pan, covering the edges as well. Prick the dough with a fork to prevent bubbling. Bake the crust for 15-20 minutes or until it turns lightly golden.

7. Adding the filling: Remove the crust from the oven and add the plum filling, spreading it evenly.

8. Preparing the meringue: In a clean bowl, beat the egg whites with a mixer until foamy. Gradually add the sugar, continuing to mix until the meringue becomes firm and glossy. Finally, add the vanilla essence and mix gently.

9. Finishing the tart: Using a spatula, spread the meringue evenly over the plum filling. You can create decorative peaks using a spatula or spoon.

10. Final baking: Bake the tart in the oven for another 15-20 minutes or until the meringue turns golden.

11. Cooling and serving: Allow the tart to cool completely before slicing, to let the meringue stabilize.

The plum and meringue tart is perfect served warm or at room temperature, alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for a delicious contrast. This quick and elegant dessert is sure to become a favorite among loved ones! Experiment with different fruits, such as apricots or peaches, to add a personal touch to the recipe. Enjoy!

 Ingredients: For the crust: 3 egg yolks, 150 g butter, 3 tablespoons powdered sugar, grated lemon peel, 2 tablespoons lemon juice, 1 teaspoon baking powder, vanilla essence, 200-250 g flour. For the filling: 600 g plums, 2 tablespoons sugar, 1 teaspoon cinnamon, half a teaspoon cardamom, 1 tablespoon semolina, 1 tablespoon breadcrumbs. For the meringue: 3 egg whites, 6 tablespoons sugar, vanilla essence.