Delicious French tart with custard and fruit, with light meringue – it’s impossible to resist! This cake with plums and meringue will become your favorite – why to make a simple plum pie? Add a couple of eggs and some milk, and make this plum meringue tart with creme patissiere. Use not too ripe plums with reddish flesh. The cake will be delicious with any kind of plums, but red plums will make the color of this cake beautiful.
250 ml Milk (or 200 ml Milk + 50 ml Whipping Cream)
55 g Sugar
MERINGUE AND FILLING
~ 400 g Red Plums
3 Egg Whites
150 g Sugar
2 tsp Starch
A handful of Chopped Nuts
INSTRUCTIONS
Cooking the tart
Take 2 eggs room temperature, separate the whites from
the yolks, keep the whites for meringue.
Put flour, sugar and baking powder into a bowl, use a spoon
to mix the dry ingredients.
Cut cold butter into the dices. Add butter into the flour
and quickly grind butter and flour using your fingers, making the crumbs. Add 2
egg yolks and quickly knead the dough.
Grease the detachable mould with a diameter of 26-28 cm with butter, put a sheet of baking paper. Put the dough into the form, trying to make it uniform in thickness. Pierce the surface with the fork.
Bake for 20 minutes at 170C. Remove from oven and leave cool.
Cooking custard creme
Bring the milk (or milk with whipping cream) to a boil in
a small saucepan.
Take 2 eggs, separate the whites from the yolks. Add one
egg white to two already set aside.
Put sugar, half a bag of vanilla sugar, and 2 yolks in a
bowl, begin to beat with a mixer until the mass turns white and increases in
volume. Sift the starch into the dough, mix with a whisk. Add one ladle of hot
milk, stir with a whisk until smooth.
Pour the mixture of yolks with sugar into the milk,
stirring with a whisk, put on a slow fire, cook, constantly stirring until
thickened (1-2 minutes).
Making the cake
Cut plums* in half, remove the stone, cut each half into 3 or 4 slices. * Choose not too ripe plums with red flesh. In principle, the cake will be delicious with any sour plums but with red flesh, the cake will be more beautiful.
Sprinkle plums with starch.
Put the cream on the tart, smooth out with a spoon or
spatula, and put the plums on the cream with some distance from each other.
Making the meringue
Beat 3 egg whites with a pinch of salt. Gradually add sugar
in 2-3 times, beat until solid peaks. Sift the starch into the whites, gently
stir with a whisk.
Put meringue over the plums with a spoon, form shaggy
uneven edges. Sprinkle with chopped nuts.
Bake in a preheated oven for 20 minutes at 170C. Then reduce the temperature to 60C and bake for another 20 minutes and leave to cool completely.
Plum Tart with Custard and Meringue
★★★★★
French tart with custard and fruit, with light meringue - it's impossible to resist! This cake with plums and meringue will become your favorite – why to make a simple plum pie? Add a couple of eggs and some milk, and make this plum meringue tart with creme patissiere.
250 ml Milk (or 200 ml Milk + 50 ml Whipping Cream)
55 g Sugar
MERINGUE AND FILLING
~ 400 g Red Plums
3 Egg Whites
150 g Sugar
2 tsp Starch
A handful of Chopped Nuts
Instructions
Cooking tart
Put flour, sugar and baking powder into a bowl, mix.
Cut cold butter into the dices. Add butter into the flour and grind butter, making the crumbs.
Add 2 egg yolks and quickly knead the dough.
Grease the detachable mould with a diameter of 26-28 cm with butter, put a sheet of baking paper.
Put the dough into the form, pierce the surface with the fork.
Bake for 20 minutes at 170C.
Remove from oven, leave cool.
Cooking custard
Bring the milk to a boil.
Put sugar, half a bag of vanilla sugar, and 2 yolks in a bowl, beat with a mixer.
Sift the starch into the dough, mix with a whisk. Add one ladle of hot milk, stir.
Pour the mixture of yolks with sugar into the milk, stirring with a whisk, put on a slow fire, cook for 1-2 minutes.
Making the cake
Cut plums in slices. Sprinkle plums with starch.
Put the cream on the tart, put the plums.
Making Meringue
Beat 3 egg whites with a pinch of salt.
Gradually add sugar in 2-3 times, beat until solid peaks.
Sift the starch into the whites, stir with a whisk.
Put meringue over the plums. Sprinkle with chopped nuts.
Bake for 20 minutes at 170C. Then reduce the temperature to 60C and bake for another 20 minutes.
