Plum and meringue tart
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In a bowl add the sugar and egg yolks and froth until the sugar melts. Then add the soft butter, vanilla sugar, lemon peel, flour mixed with baking powder. The result is a rather swirling composition, which is placed with the help of a palette in a cake tray lined with baking paper. Place the prunes cut into quarters over this dough and bake the cake in the preheated oven, over low heat.
Elena said that it bakes for 15 minutes, I respected this baking time but clearly it was not enough, so leave it longer, somewhere at 30-35 minutes.
Meanwhile, beat the egg whites with the 250 g sugar. At the end, add the lemon juice, which will make the meringue crispy on the outside. The meringue obtained is put in a posc and sprinkled over the cake, after 35 minutes. Put the tray back in the oven for 20-25 minutes until the meringue turns golden, then remove the tart and let it cool.
Only when the tart has cooled completely is it put in the fridge, because otherwise the meringue perspires and it does not remain crispy.