Plum Tart with Meringue

Plum and Meringue Tart: a sweet delicacy with a perfect combination of flavors and textures that will bring a smile to anyone's face. This recipe is not only easy to prepare but also an excellent way to make the most of seasonal fruits. The Plum and Meringue Tart is a perfect choice for a festive meal or a delicious snack any day. Let's start the culinary adventure!

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 50-55 minutes
Number of servings: 8

Ingredients

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

For the filling:
- 600 g plums (ripe but firm)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom (optional, but recommended for extra flavor)
- 1 tablespoon semolina
- 1 tablespoon breadcrumbs

For the meringue:
- 3 egg whites
- 6 tablespoons sugar
- Vanilla essence (1 teaspoon)

Preparation

Step 1: Preparing the dough

1. Creaming the butter: In a large bowl, place the softened butter and powdered sugar. Use a mixer or spatula to cream the butter with the sugar until you achieve a fluffy, light-colored mixture. This step is essential for incorporating air into the dough, making the crust fluffy.

2. Adding the yolks: Add the yolks one at a time, mixing well after each addition.

3. The spices: Incorporate the lemon zest, lemon juice, and vanilla essence. The citrus flavors will give your tart a fresh touch.

4. Flour and baking powder: Sift the flour with the baking powder and gradually add them, mixing with a spatula. When the dough becomes homogeneous, cover it with plastic wrap and refrigerate for about 30 minutes. This resting time helps firm the butter and makes rolling out the dough easier.

Step 2: Preparing the plum filling

1. Washing and slicing the plums: Wash the plums under cold running water, remove the stems and pits, then slice them thinly. Plums are seasonal fruits, rich in vitamins and antioxidants, perfect for adding a touch of sweetness and acidity to the tart.

2. Filling mixture: Place the plum slices in a bowl and add the sugar, semolina, cinnamon, and cardamom. Mix well and set the filling aside. The semolina will absorb the juices released by the plums, preventing the dough from becoming soggy.

Step 3: Assembling the tart

1. Preheating the oven: Preheat the oven to 180°C (moderate). This will ensure even baking of the tart.

2. Rolling out the dough: Remove the dough from the refrigerator and roll it out on a floured surface until you achieve a thin sheet, about 5 mm thick.

3. Preparing the pan: Grease a tart pan with oil and dust it with flour. Place the dough sheet in the pan, ensuring the edges fit. Prick the dough with a fork here and there to prevent puffing during baking.

4. Breadcrumbs: Evenly sprinkle breadcrumbs on the bottom of the tart to help absorb the juices from the plums.

5. Adding the filling: Spread the plum filling over the breadcrumbs, distributing it evenly.

6. Baking the tart: Bake the tart in the preheated oven for 10 minutes. Then, remove it from the oven to add the meringue.

Step 4: Preparing the meringue

1. Beating the egg whites: In a clean bowl, start beating the egg whites with a mixer on high speed. When they start to foam, gradually add the sugar, continuing to beat until you achieve a firm, glossy meringue. Add the vanilla essence towards the end.

2. Applying the meringue: After the 10 minutes of baking the tart, remove it from the oven and evenly spread the meringue over the plum filling. Use a spatula to create peaks on the meringue, which will brown nicely during baking.

3. Final baking: Put the tart back in the oven and bake for another 10-15 minutes or until the meringue turns golden and crisp. You will know it is ready when the meringue has a beautiful color and feels firm to the touch.

Step 5: Serving

1. Cooling: Once the tart is baked, let it cool at room temperature for about 30 minutes. This will help stabilize the meringue and make the tart easier to slice.

2. Dusting with cinnamon: Before serving, you can sprinkle a little cinnamon on top for an attractive appearance and delicious aroma.

3. Serving: The Plum and Meringue Tart is served cold, perfect alongside a scoop of vanilla ice cream or caramel sauce. Additionally, a cup of tea or coffee will perfectly complement the culinary experience.

Useful tips and variations

- Choosing plums: Choose ripe but firm plums to avoid a filling that is too soft. Red or yellow plums are excellent for this recipe.

- Spice variations: You can experiment with other spices, such as nutmeg or ginger, to give your tart a unique touch.

- Alternative dough: If you're short on time, you can use a pre-made tart dough. This option will significantly reduce preparation time, but the taste will remain delicious.

- Calories and nutritional benefits: A serving of Plum and Meringue Tart has approximately 250-300 calories, depending on the ingredients used. Plums are a good source of fiber, vitamins A and C, and the meringue adds a small amount of protein.

Frequently asked questions

1. Can I use other fruits? Yes, you can replace the plums with peaches, apples, or cherries, adjusting the sugar quantities according to the sweetness of the fruits.

2. How do I store the tart? The tart keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.

3. Can the meringue be made without sugar? Traditional meringue requires sugar to achieve the desired consistency. However, you can use alternative sweeteners, but the result may vary.

This Plum and Meringue Tart is not just a dessert but a story of the simple joy of cooking. I encourage you to experiment with ingredients and put your personal touch on the recipe. Happy cooking and enjoy your meal!