Cherry and meringue tart

Cherry and Meringue Tart - A Sweet and Sour Delight

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

Who doesn't love a flavorful tart with a tender crust, juicy cherry filling, and a fluffy meringue topping? Cherry and meringue tart is the perfect dessert to impress guests or simply to indulge after a long day. This recipe, with deep roots in culinary traditions, combines the crunchy texture of the crust with the sweetness of cherries and the flavor of meringue, creating a perfect balance between sweet and sour.

The history of this tart is lost in the mists of time, but it is known for its versatility and how it can be adapted with various fruits depending on the season. Cherries, a classic ingredient in this recipe, are rich in antioxidants and vitamins, making them not only delicious but also very beneficial for health.

Ingredients

*For the crust:*
- 3 egg yolks
- 100 g butter (at room temperature)
- 4 tablespoons sugar
- 1/2 teaspoon baking powder
- 3 tablespoons lemon juice
- Zest of one lemon
- 3 tablespoons vanilla extract
- Flour (12-15 tablespoons)
- 6 tablespoons breadcrumbs

*For the filling:*
- 500 g pitted cherries
- 1/2 cup sugar
- 1/2 cup water
- 4 tablespoons semolina

*For decoration:*
- 3 egg whites
- 6 tablespoons sugar
- Vanilla extract
- Cherry syrup (optional, for serving)

Step by step for a perfect tart

1. Preparing the crust
Start by preparing the crust. In a large bowl, beat the butter with sugar and egg yolks well. Make sure the butter is soft for easy incorporation. Add the vanilla extract, lemon zest, and lemon juice. Mix until you achieve a homogeneous composition.

2. Adding dry ingredients
In another bowl, mix the flour with baking powder and poppy seeds (if you choose to use them). Add these ingredients to the butter mixture, starting with one tablespoon at a time, and knead well until you obtain a softer dough, but not too sticky. This dough will form the perfect base for the tart.

3. Shaping and baking the crust
Grease a tart pan with oil and dust it with flour. Roll out the dough into an even layer and poke it with a fork in several places. This will help prevent air bubbles from forming during baking. Bake the crust in a preheated oven at 180°C for 6-7 minutes, until it becomes slightly golden.

4. Preparing the filling
In a saucepan, add water and sugar and let them boil until a thick syrup forms. Add the pitted cherries and turn off the heat. Let the cherries cool in the sweet syrup. Once cooled, drain the cherries well and mix them with semolina, which will help absorb the moisture from the fruit.

5. Assembling the tart
Remove the crust from the oven and sprinkle 3 tablespoons of breadcrumbs on the bottom of the tart. Add the cherry mixture and cover with another 3 tablespoons of breadcrumbs to prevent the filling from soaking the crust. Prepare the meringue by beating the egg whites with sugar and vanilla extract until you achieve a firm and glossy composition. Spread the meringue evenly over the cherry filling.

6. Final baking
Place the tart back in the oven at low heat (about 150°C) for 20-25 minutes, being careful not to burn the meringue. The meringue should be lightly browned but not burnt. Meanwhile, put the cherry syrup on the heat and let it boil until it thickens well.

7. Cooling and serving
After the tart is baked, remove it from the oven and let it cool. Once cooled, you can drizzle it with cherry syrup for extra flavor. Use a knife dipped in cold water to cut the tart, achieving perfect slices.

Useful tips

- Care for the ingredients: Choose fresh or frozen cherries, ensuring they are ripe but not too soft. If using frozen cherries, thaw and drain them well before use.
- Fruit variations: You can experiment with other fruits, such as cherries, peaches, or plums, to vary the tart flavors according to the season.
- Serving: This tart pairs perfectly with a scoop of vanilla ice cream or whipped cream, adding a creamy touch to the tart's sour cherry flavor.
- Calories and nutritional benefits: A serving of cherry and meringue tart contains approximately 250 calories, being a good source of vitamins, especially vitamin C from the cherries. The semolina adds complex carbohydrates, and the meringue, while sweet, is lighter than many other types of creams.

Frequently asked questions

1. Can I use other types of sugar?
Yes, you can use brown sugar or coconut sugar for a more caramelized taste.

2. How can I store the tart?
The tart is best stored in the refrigerator in an airtight container and can be consumed for 2-3 days.

3. Can the tart be frozen?
While the meringue is not recommended to be frozen, the crust and filling can be frozen separately. Make sure to protect them well from freezer burn.

Now that you have all the necessary information, all that's left is to start cooking! The cherry and meringue tart will surely become a family favorite, bringing joy and a touch of nostalgia with every slice. Enjoy!

 Ingredients: For the dough: 3 egg yolks, 100 g butter, 4 tablespoons sugar, half a teaspoon baking powder, 3 tablespoons lemon juice, grated lemon zest, 3 tablespoons vanilla essence, 12-15 tablespoons flour, 6 tablespoons breadcrumbs. For the filling: 500 g sour 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.

 Tags:  sour cherries mac meringue pie