Cherry tart with meringue

8 servings

60 minutes

Cherry tart with meringue is a refined French delicacy that combines a crispy shortcrust base, tender berry filling, and airy meringue. The history of this dessert is rooted in the classic French pastry tradition where the art of pastry has been perfected. The sweet-sour taste of cherries harmoniously contrasts with the light sweetness of meringue, creating a balanced delight. The tart's texture surprises: the crispy base gives way to juicy berry filling and then to delicate and airy meringue lightly baked to golden perfection. This dessert is perfect for both festive occasions and cozy tea gatherings with loved ones. It pairs ideally with a cup of black tea or aromatic coffee that highlight the richness of the tart's flavors. Cherry tart with meringue is a harmony of taste, form, and French elegance in one bite.

Energy value per serving

• Calories: 377
• Proteins: 5.1g
• Fats: 11.8g
• Carbohydrates: 63g

Ingredients

• Wheat flour: 200 g
• Butter: 100 g
• Salt: pinch
• Sugar: 300 g
• Chicken egg: 1 pc
• Egg white: 2 pc
• Cream: 10 ml
• Cherry: 400 g
• Starch: 1 tbsp

Cooking steps

1. Grate cold butter.

   Required ingredients:

   • Butter: 100 g

2. Grind salt and sugar (20 g) to powder in a blender.

   Required ingredients:

   • Salt:  pinch
   • Sugar: 300 g

3. Sift the flour through a sieve together with sugar and salt.

   Required ingredients:

   • Wheat flour: 200 g
   • Sugar: 300 g
   • Salt:  pinch

4. Add butter and rub it with your fingertips until it resembles crumbs. (The butter should remain cold, so do this quickly).

   Required ingredients:

   • Butter: 100 g

5. Add the pre-whipped egg and cream.

   Required ingredients:

   • Chicken egg: 1 piece
   • Cream: 10 ml

6. Knead the dough quickly.

7. Preheat the oven to 180°C.

8. Spread the dough in the baking pan, create edges. Smooth it out carefully.

9. Place the prepared dough in the refrigerator for 15-20 minutes.

10. Place in the oven, immediately reduce the temperature to 160°C, bake for 15-20 minutes. The dough should remain light.

11. Cool down.

12. Remove the pits from the cherries. Puree half of the cherries in a blender.

    Required ingredients:

    • Cherry: 400 g

13. Mix with 100 g of sugar and heat to 45-50°C.

    Required ingredients:

    • Sugar: 300 g

14. Mix 20 g of sugar with starch and add to cherry puree.

    Required ingredients:

    • Sugar: 300 g
    • Starch: 1 tablespoon

15. Bring to a boil, cook for 4 minutes. Add whole berries, cook together for another minute. Remove from heat.

    Required ingredients:

    • Cherry: 400 g

16. Cool down, pour the berry filling into the shortcrust base, and let it set.

17. Mix the egg whites with the remaining sugar and beat at medium speed until stiff peaks form.

    Required ingredients:

    • Egg white: 2 pieces
    • Sugar: 300 g

18. Spread over the set cherry filling.

19. Place in a preheated oven at 230 degrees for 5 minutes, or under the grill for 2 minutes.