Plum Tart with Custard and Meringue

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 patisserie.
Use not too ripe plums with reddish flesh. The cake will be delicious with any plums, but red plums will make the color of this cake beautiful.

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TART WITH PLUMS AND MERINGUE

Ingredients (6-8 servings)

FOR THE DOUGH

• 125 g Flour
• 25 g Sugar
• 1/2 tsp Baking powder
• 100 g Butter
• 2 Egg Yolks
• A pinch of Salt

FOR CUSTARD CREAM

• 2 Yolks
• 22 g Starch
• 1/2 bag of Vanilla Sugar
• 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

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INSTRUCTIONS

Cooking the tart

Take two 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 two egg yolks and quickly knead the dough.

Grease the detachable form 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 the cake for 20 minutes at 170C. Remove from the oven and leave cool.

Cooking custard creme

Bring the milk (or milk with whipping cream) to a boil in a small saucepan.

Take two 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 two 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, continually 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 with a spoon or spatula. Put the plums on the cream with some distance from each other.

Making the meringue

Beat three egg whites with a pinch of salt. Gradually add sugar in 2-3 times, beat until stable 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 the cake 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.

★★★★★
French tart with custard and fruit, with light meringue.
Plum Tart with Custard and Meringue
Category: Cakes & Desserts
Cuisine: World
Servings: 8
Ingredients
FOR THE DOUGH
125 g Flour
25 g Sugar
1/2 tsp Baking powder
100 g Butter
2 Egg Yolks
A pinch of Salt
FOR CUSTARD CREAM
2 Yolks
22 g Starch
1/2 bag of Vanilla Sugar
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.
Chef Black Pepper
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