Meringue and Plum Tart

  • Difficulty: Medium
  • 50 minutes
  • 6 servings

When preparing this tart, make your crust buttery and flavor it with lemon zest and vanilla sugar. Top the tart’s fruity filling with a layer of meringue creamy mixture. This makes for a mildly crispy-textured topping, hiding juicy pulpy plums and pleasantly crunchy dates.

Ingredients Needed for Meringue and Plum Tart

For the crust:

1 cup flour
3 ounces of butter
1 yolk
3 tablespoons of vanilla sugar
1 teaspoon lemon zest
1 tablespoon cold water

For the topping:

3 egg whites
4 tablespoons of sugar
7 ounces of plums, pitted and halved
4 ounces of dates

How to Cook Meringue and Plum Tart

For the crust:
  1. Add the flour and butter to a bowl. Mix until even using your hands.
  2. Add the yolk, vanilla sugar, lemon zest, and cold water. Season with salt and mix until you have a dough.
  3. Line an 8-inch tart pan with the dough. Poke holes into the dough using a fork. Bake for 15 minutes at 350⁰F/175⁰C.
Assembling the tart:
  1. Add the egg whites to a bowl and start beating them using a hand mixer. Add 3 tablespoons of sugar in the process. Mix until firm. Set aside.
  2. Fit a date into each plum half. Place the date-filled plum halves cut-side down on the crust. Drizzle the remaining tablespoon of sugar.
  3. Top with the egg white mixture and evenly spread it. Bake for 15 minutes at 350⁰F/175⁰C.

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