Plum Meringue Tart

Ingredients

Directions

1. 1

   Separate the eggs, chill the egg whites. Coarsely dice fat. Knead with flour, ground almonds, egg yolk, 125 g sugar and vanillin sugar to a smooth dough. Cover and put in a cool place for about 30 minutes. In the meantime wash, halve and stone the plums.

2. 2

   Roll out the dough on a floured work surface until round (approx. 33 cm Ø) and place in a greased tart tin (approx. 30 cm Ø). Press the rim to the edge of the mould, prick the base several times with a fork. Pre-bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the lower rack for approx. 10 minutes. Sprinkle the tart base with breadcrumbs and cover with the plums. Bake in the hot oven at the same temperature on the lower rack for 40-50 minutes. In the meantime roast the chopped almonds in a hot pan until golden brown. Remove and put aside. About 10 minutes before the end of the baking time, beat the egg whites until stiff and gradually add the remaining sugar. Fold the almonds into the beaten egg white, except for a few for sprinkling. About 5 minutes before the end of the baking time, spread on the tart and bake on the middle shelf until done.

3. 3

   In the meantime roast the chopped almonds in a hot pan until golden brown. Remove and put aside. About 10 minutes before the end of the baking time, beat the egg whites until stiff and gradually add the remaining sugar. Fold the almonds into the beaten egg white, except for a few for sprinkling. About 5 minutes before the end of the baking time, spread on the tart and bake on the middle shelf until done. Sprinkle with remaining almonds and let cool. Results in approx. 12 pieces