Blackberry Tart with Meringue
Ingredients
- For the tart
- 500 grams Pastry flour
- 1 cube Yeast
- 200 milliliters lukewarm milk
- 150 grams sugar
- 1 tsp salt
- 1 egg
- Pastry flour (for a work surface)
- 2 Tbsps liquid butter
- 250 grams Blueberry jam (from a jar)
- For the meringue
- 4 egg whites
- 100 grams sugar
Preparation steps
For the tart: Measure flour into a large bowl and make a well in the center. Dissolve yeast in warm milk and add with half of the sugar and the salt into the well. Let rest covered in a warm place for 15 minutes. Add egg and remaining sugar and process everything with the dough hook of a mixer into a dough and let rise another 20 minutes. Knead again and let rise another 20-25 minutes.
Preheat oven to 180°C (approximately 350°F).
Knead dough again and roll out into springform pan size, then place into pan and brush with melted butter. Bake in hot oven for 25 minutes.
For the meringue: Beat egg whites with sugar until very stiff. Gradually sprinkle in the sugar. Remove cake and do not switch off the oven. Apply cake with a thick coat of fruit spread, about 1-2 cm (approximately 1/2 inch) thick and spread meringue over top. Then put it back in the oven and bake for another 20 minutes until meringue is nicely browned. Remove from oven and serve.
