Plum marzipan tart with meringue

Name: Plum marzipan tart with meringue
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Marzipan raw mass; 250 g + some flour; 40 g + some icing sugar; 1 package Vanillin sugar; 125 g cold butter; 5 Tr. bitter almond aroma; 1 egg + 2 egg white (size M); 1 kg Plums and prunes; 3 TABLESPOONS Breadcrumbs; 2-3 TABLESPOONS flaked almonds; 2 TABLESPOONS + 100 g sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Marzipan raw mass
250 g + some flour
40 g + some icing sugar
1 package Vanillin sugar
125 g cold butter
5 Tr. bitter almond aroma
1 egg + 2 egg white (size M)
1 kg Plums and prunes
3 TABLESPOONS Breadcrumbs
2-3 TABLESPOONS flaked almonds
2 TABLESPOONS + 100 g sugar

Directions

1
Roughly grate the marzipan. 250 g flour, 40 g icing sugar, vanillin sugar, marzipan, butter in pieces, flavour and 1 egg first with the hand mixer, then knead briefly with your hands until smooth
2
Roll out the dough on a little flour and make it round (about 30 cm Ø). Line a tart mould with a removable base (26 cm Ø) and press the edges into the grooves. Prick the bottom several times with a fork. Cover and chill for about 30 minutes.
3
Wash, clean, halve and stone the plums. Pre-bake the short pastry in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Sprinkle breadcrumbs on top. Spread plum thickly on top. Sprinkle with almonds and 2 tbsp. sugar. Continue baking at the same temperature for approx. 20 minutes
4
Beat 2 egg whites until stiff, while pouring in 100 g sugar. Pour in large stains on the plums. Bake at the same temperature for about 10 minutes. Let it cool down. Dust with icing sugar