Blueberry meringue tart

Name: Blueberry meringue tart
Ingredients: 120 g unsalted butter; 2 tablespoons sugar; 1 egg; grated zest of 1/2 lemon; 220 g flour; 1/8 teaspoon salt; 2 tablespoons blueberry jam; 70 g ladyfingers; 250 g blueberries; 3 egg whites; 70 g sugar; 1 packet vanilla sugar; 5 g butter

Dessert - Blueberry meringue tart by Despina D. - Recipia

Blueberry meringue tart has a tender crust, jam and ladyfingers beneath the fruit, with browned meringue on top. I like fruit tarts, and the combinations never really run out; here, the blueberries bring a tart note beneath the sweet layer. I leave the edge of the pastry a little higher than the base. Prep: 25 minutes. Cook: 30-35 minutes. Rest: 30 minutes. Total time: 85-90 minutes. Serves: 8. Approximately 340 kcal and 6 g protein per serving.

Ingredients

For the dough

120 g unsalted butter
2 tablespoons sugar
1 egg
grated zest of 1/2 lemon
220 g flour
1/8 teaspoon salt

For the filling

2 tablespoons blueberry jam
70 g ladyfingers
250 g blueberries

For the meringue

3 egg whites
70 g sugar
1 packet vanilla sugar

For greasing the tin

5 g butter

Preparation

1. Mix the butter with the sugar, egg, lemon zest, flour and salt until the dough comes together. 2. Cover the dough and refrigerate for 30 minutes. Roll it out into a circle on a floured work surface, then place it in a buttered 26 cm round tin. Prick it here and there with a fork. 3. Bake the crust in a preheated oven at 170°C for 20-25 minutes, until lightly browned. Take the tin out and let the crust cool a little; leave the oven on with the door open. 4. Spread the jam over the baked crust. Crush the ladyfingers and scatter them over the jam, then add the blueberries. 5. Beat the egg whites until foamy, add the sugar and vanilla sugar, then beat for about 3 minutes more, until the foam is thick. Spoon the meringue over the blueberries or pipe it on. 6. Put the tart in the oven with the door closed for 3 minutes, then leave it for another 7 minutes with the door ajar. The meringue should take on a light brown color. Take the tart out and let it cool completely before slicing; keep it in the fridge for up to 3 days.

Notes

You can use the same amount of raspberries instead of blueberries; the flour and ladyfingers contain gluten, and the eggs and butter make the tart unsuitable for anyone who avoids them. A slice goes well with black tea. Making it a few hours before the meal gives it time to cool and set. Keep the butter cold for the crust; if it softens too much while you work, the dough gets sticky. The meringue is reminiscent of the one on a lemon tart, but here the blueberries stay beneath the white layer.