Autumn tart with plums and meringue

Name: Autumn tart with plums and meringue - Octaviana J.
Ingredients: Ingredients:; 200 g flour; 150 g butter/margarine; 100 g sugar; 1 egg; 3 egg yolks; 1 teaspoon baking powder; 1 packet vanilla sugar; 500 g plums; cinnamon Ingredients for the foam:; 3 egg whites; 150 g sugar * almond flakes

Dessert - Autumn tart with plums and meringue by Octaviana J. - Recipia

Autumn Tart with Plums and Meringue Welcome to your kitchen, where we will create a delicious autumn tart with plums and meringue together! It is an elegant dessert, perfect for the cool autumn evenings, when the aroma of baked plums intertwines with the sweetness of crunchy meringue. This recipe is not only easy to make but also full of flavor, with an aesthetic that will impress any guest. Total preparation time: 1 hour and 15 minutes Preparation time: 30 minutes Baking time: 45 minutes Number of servings: 8 Necessary ingredients: For the crust: - 200 g flour - 150 g butter or margarine (at room temperature) - 100 g sugar - 1 egg - 3 egg yolks - 1 teaspoon baking powder - 1 sachet vanilla sugar - 500 g plums (pitted and halved) - Cinnamon (to taste) For the meringue: - 3 egg whites - 150 g sugar - Almond flakes (optional, for decoration) Preparing the tart: 1. Preheating the oven: Start by preheating the oven to 180°C. This step is essential to ensure even baking of the tart. 2. Preparing the crust: In a large bowl, add the soft butter or margarine and sugar. Using a mixer, beat the ingredients together until they become fluffy and light, about 3-5 minutes. Add the egg yolks, one at a time, and continue mixing. Finally, add the whole egg and vanilla sugar, continuing to mix until well combined. 3. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this combination to the butter mixture, mixing on low speed to avoid lumps. You should obtain a smooth and easy-to-roll composition. 4. Placing in the pan: Grease a tart pan with butter or margarine, then pour the crust mixture into the pan, leveling the surface. 5. Adding the plums: Arrange the plum halves on top of the crust, making sure they are evenly distributed. Sprinkle cinnamon over them, which will add a warm and comforting aroma. 6. Baking the crust: Place the pan in the oven and bake for 25-35 minutes, or until the crust is golden and passes the toothpick test (when a toothpick inserted in the center comes out clean). Preparing the meringue: 7. Beating the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt. When they start to stiffen, gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue. This is the moment when you can add the almond flakes if you desire extra texture. 8. Adding the meringue: Carefully remove the tart from the oven. Using a large spoon, form “peaks” of meringue on top of the plums, ensuring they are evenly distributed. 9. Baking the meringue: Put the tart back in the oven and let it bake for 15-20 minutes, or until the meringue becomes golden and crunchy, with a perfect texture. 10. Cooling: Once the tart is ready, remove it from the oven and let it cool completely in the pan. This step is important to allow the meringue to stabilize. 11. Serving: Once cooled, slice the tart and serve it. You can pair it with a scoop of vanilla ice cream or a cup of aromatic tea, adding an extra touch of comfort. Useful tips: - Choosing plums: Choose ripe but firm plums to achieve an intense flavor and pleasant texture. Dried plums can also be used in other desserts, but for this tart, fresh ones are ideal. - Varying flavors: Instead of cinnamon, you can use cardamom or ginger to add an exotic note. - Perfect meringue: Ensure that the bowl in which you beat the egg whites is completely clean, with no trace of fat, to achieve a stable meringue. Nutritional benefits: This tart contains plums, which are an excellent source of antioxidants, vitamins A and C, as well as fiber that aids digestion. Additionally, the meringue adds protein content from the egg whites. Frequently asked questions: 1. Can I use other fruits instead of plums? Yes, you can experiment with apples, pears, or even peaches! 2. How can I store the tart? It keeps well in the refrigerator for 2-3 days, but it is best consumed fresh. 3. Why did the meringue liquefy? Make sure the egg whites are beaten well and that there are no traces of yolk or fat in the bowl. This autumn tart with plums and meringue will surely become a favorite in your kitchen, bringing not only flavor but also moments of conviviality with loved ones. So, embrace the season with this delicacy and enjoy every slice! Bon appétit!