Cherry tart with lemon meringue

Ingredients

Directions

1. 1

   Knead the flour, 50 g sugar, salt, egg and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould with lift-off base (21 x 29 cm). Roll out the short pastry rectangularly (approx. 24 x 32 cm) on a floured work surface. Line the tart mould with the pastry, press on, cut off any protruding edges. Prick the base several times with a fork. Chill for about 30 minutes.

2. 2

   Place a piece of baking paper on the dough. Spread dry peas on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Remove baking paper with dry peas. Cool the tart on a cake rack

3. 3

   Wash, stalk and stone the cherries. Stir 75 g sugar, pudding powder and 6-7 tbsp nectar until smooth. Bring the remaining nectar to the boil in a pot, stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute while stirring. Remove from the heat, let it cool down for about 5 minutes. Stir in cherries and spread on the tart. Wash lemon, grate dry, finely grate peel. Halve lemon and squeeze juice

4. 4

   Beat the egg white until stiff, adding 150 g sugar, lemon zest and baking powder and finally 2 tbsp. lemon juice. Carefully spread the meringue mixture loosely with a tablespoon on the tart, leaving a rim of about 1 cm wide. Bake for another 15 minutes at the same temperature.

5. 5

   Remove the cake from the oven and let it cool in the mould on a cake rack for at least 3 hours

6. 6

   Waiting time approx. 30 minutes