Berry tart with meringue
8 servings
60 minutes
Berry tart with meringue is a delightful treat inspired by European baking traditions. Its crispy crust with light hints of cinnamon and gentle sweetness perfectly complements the juicy berries – raspberry, blueberry, cherry, and strawberry – creating a harmony of sweet and sour flavors. The finishing touch is the airy Italian meringue, which takes on a delicate golden hue when baked, adding lightness and elegance to the dessert. This tart is an ideal choice for a romantic dinner, festive tea party, or simply to enjoy the taste of summer berries any time of year.
1
The diameter of my baking pan is 23 cm.
2
Place the yolks in a deep bowl and mix with sugar. Then whisk with a fork or whisk until fluffy and pale. Add melted butter and cinnamon, and mix. Sift flour mixed with baking soda into this mixture. Mix well. You will get a smooth, non-sticky dough. Place it in a baking dish and spread it evenly on the bottom and sides. Prepare the filling.
- Sugar: 240 g
- Butter: 160 g
- Ground cinnamon: 1 tablespoon
- Wheat flour: 2.5 glasss
- Soda: 0.5 teaspoon
3
Preheat the oven to 180 C. You can use frozen berries; it won't affect the result. However, you must thaw the berries and drain the water by squeezing them a bit before use. You can also sprinkle a little sugar to help drain excess liquid. This is important because any berries will release juice. Excess liquid can harm the pie during baking: it may soak the dough and prevent it from baking properly or overflow from the pan into the oven. Mix all the berries in a bowl and gently stir.
- Raspberry: 170 g
- Blueberry: 170 g
- Cherry: 170 g
- Strawberry: 170 g
4
Place the dough in the form, flatten it. Sprinkle 2-3 tablespoons of sugar on top. Bake in the oven for 40 minutes, the edges of the dough will brown by then. Start making Italian meringue 5 minutes before it's done.
- Sugar: 240 g
5
Prepare meringue: Whip 2 egg whites with 70 g of sugar until stable foam forms (about 2 minutes). Transfer the meringue to a piping bag with a 'star' nozzle (or a regular plastic bag with a cut corner).
- Chicken egg: 2 pieces
- Sugar: 240 g
6
Take the pie out of the oven, but do not turn it off yet. Pipe small portions of meringue in a circle over the berries. Put it back in the oven for another 4-5 minutes. During this time, the tops of the egg whites will brown slightly. Let the pie cool completely to room temperature before serving.
7
Enjoy your meal!