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Delicate fruit cake with meringue

Delicate Fruit Tart with Meringue

Comes together very quickly. Tender shortcrust pastry with sweet-tart caramelized pears and apples, topped with airy meringue—lovers of homemade sweets will appreciate every bite.

Marina

Recipe author

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Composition / ingredients

Servings:

All-purpose flour

400

Butter

200

Sugar

130

Egg yolks

Baking powder

Salt

Butter

Sugar

Pears

Apples

Ground cinnamon

Sugar

150

Egg whites

Lemon juice

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 22 % 11 g

Carbohydrates 71 % 36 g

256 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

Gather the ingredients for the tart.
Step 2:

Sift the flour into a bowl, add the baking powder and butter, and rub the mixture together with a fork into coarse crumbs.
Step 3:

Then add the yolks and sugar and mix everything well.
Step 4:

Line the pan with parchment and scatter some of the flour crumbs over the bottom.
Step 5:

Press the dough into the sides of the pan to form a rim.
Step 6:

Wash, peel, and core the pears and apples, then cut them into large wedges.
Step 7:

Melt the butter and sugar in a skillet. Add the fruit wedges and cook, stirring gently, covered, for up to 10 minutes.
Step 8:

Arrange the fruit wedges over the dough in the pan and sprinkle with cinnamon.
Step 9:

In a separate bowl, combine the 3 egg whites with the sugar and lemon juice.
Step 10:

Beat the whites to stiff peaks.
Step 11:

Transfer the meringue to a piping bag fitted with a star tip.
Step 12:

Pipe the meringue over the fruit, covering the whole surface.
Step 13:

Bake in a preheated 350°F (180°C) oven for 30–35 minutes, depending on your oven.
Step 14:

Remove the tart from the pan and let it cool a little.
Step 15:

Cut into portions and serve with tea. Enjoy!