Fruit tart with meringue

Fruit Tart with Meringue: A Nostalgic Delight

Who doesn't love a fruit tart with fresh fruit and a light, fluffy meringue? This fruit tart and meringue recipe reminds me of moments spent in my mother's kitchen, where the aroma of freshly baked dessert filled our home and gathered us around the table. It is a cake that not only delights the taste buds but also the soul, having the power to evoke the most beautiful memories.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10-12

Necessary ingredients:

For the dough:
- 300 g flour
- 200 g butter (at room temperature)
- 100 g sugar
- 1/2 packet baking powder
- 1 packet vanilla sugar
- 2 egg yolks (from the 5 eggs)

For the meringue:
- 5 egg whites (from the 5 eggs)
- 200 g sugar (for meringue)
- 700 g fruit (sour cherries, apricots, or peaches – your choice, but sour cherries are the most appreciated)

Preparation:

Step 1: Preparing the dough

Start by preparing the dough, which will form the base of your delicious tart. In a large bowl, combine the flour, sugar, baking powder, and vanilla sugar. Make sure the dry ingredients are well mixed to avoid lumps.

Add the butter cut into cubes and the two egg yolks. Use your fingers to knead the dough until it becomes homogeneous, but do not overwork it – a crumbly dough is exactly what we want. This is the secret to a tender tart crust. If the dough is too dry, you can add a tablespoon of cold water.

Step 2: Shaping the dough

Spread the dough by hand directly into the greased pan (you can use a 30x20 cm pan). Make sure the shape is even, even if the dough will be a bit crumbly. Preheat the oven to 180°C and bake the dough for 15-20 minutes until it becomes slightly golden. It is important not to bake it completely, as it will go back in the oven after adding the meringue.

Step 3: Preparing the meringue

While the dough is baking, you can prepare the meringue. Beat the 5 egg whites with an electric mixer on high speed until they become frothy. Then, gradually add the 200 g of sugar, continuing to mix until you obtain a firm and shiny meringue. It is essential to be patient in this step and ensure that the sugar is completely dissolved.

Step 4: Adding the fruit

Once you have beaten the egg whites, it’s time to add the fruit. Wash and prepare them – the sour cherries should be pitted, and the peaches or apricots should be cut into small pieces. Gently mix the fruit with the meringue, being careful not to crush them.

Step 5: Combining the ingredients

Remove the crust from the oven and carefully pour the meringue and fruit mixture over the pre-baked dough. Use a spatula to evenly distribute the mixture.

Step 6: Final baking

Reintroduce the tart to the oven and bake for 25-30 minutes, or until the meringue is golden and slightly firm to the touch. It is important not to open the oven in the first 20 minutes of baking to avoid the meringue collapsing.

Step 7: Cooling and serving

After the tart is baked, let it cool in the pan for about 10 minutes, then transfer it to a plate. You can serve it warm or at room temperature, and a drizzle of vanilla sauce or a spoonful of sweet cream can work wonders.

Helpful tips:

- You can experiment with different combinations of fruits. Peaches and raspberries are other delicious options.
- If you prefer a less sweet meringue, you can reduce the amount of sugar in the meringue by 50 g.
- Make sure all ingredients are at room temperature for the best results.
- If you have leftover meringue, you can make mini meringues and bake them separately.

Nutritional benefits:

This fruit tart with meringue is an excellent source of fruit vitamins, especially vitamin C, which helps strengthen the immune system. It is also a lighter option compared to other cakes, having a lower fat content due to the use of egg whites.

Frequently asked questions:

1. Can I use fruits other than those mentioned?
Yes, you can use any seasonal fruits. Many people love the combination of raspberries and blueberries.

2. How can I store the tart?
The tart is best stored in the refrigerator, covered, to prevent drying out. The taste is even better the next day!

3. Is it possible to make meringue without sugar?
While it is possible, I do not recommend it, as sugar is essential for the stability of the meringue.

A fruit tart with meringue is more than just a dessert; it is a joy that can bring family and friends together. So, the next time you have the chance, try making this recipe and share its magic with your loved ones. Enjoy!