Plum tart with meringue

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 kg Plums
  • 100 g Marzipan raw mass
  • 250 g Flour
  • 125 g Butter
  • 50 g Icing sugar
  • 1 package Vanillin sugar
  • 10 Drops of bitter almond aroma
  • 1 egg (size M)
  • 3 TABLESPOONS Breadcrumbs
  • 50 g flaked almonds
  • 100 g + 2 tablespoons sugar
  • 2 Protein (size M)
  • 7-10 Tbsp Flour

Directions

  1. 1

    Wash the plums, drain, cut in half and remove stones. Cut marzipan into large pieces. Knead marzipan, flour, butter, 40 g icing sugar, vanillin sugar, bitter almond flavour and egg with the dough hooks of the hand mixer. Briefly knead the dough with your hands and roll out into a circle (32 cm Ø) on a floured work surface. Line a tart mould (28 cm Ø) with a removable base, pressing the edge down. Prick the dough several times with a fork, sprinkle with breadcrumbs. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, remove from oven.

  2. 2

    Spread the plums on the cake base. Sprinkle with flaked almonds and 2 tablespoons of sugar. Bake in the oven at the same temperature for about 20 minutes. In the meantime beat the egg whites until stiff and pour in 100 g sugar. Pour in splodges onto the tart. Bake in the oven at the same temperature for about 10 minutes. Let it cool down and sprinkle with 10 g icing sugar

Nutrition Facts

KCAL
330 kcal
CARBS
43 g
FATS
14 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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