Nectarine and Cherry Tart with Meringue
Ingredients
- Ingredients
- 1 pkg Puff pastry dough (400 grams) (approximately 14 ounces)
- 75 grams Marzipan
- 2 Tbsps Whipped cream
- 2 eggs
- 125 grams sugar
- 120 grams Crème fraiche
- 2 Nectarine
- 200 grams Cherries
- 2 egg whites
- 1 Tbsp Starch
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Roll out the puff pastry and place on a baking sheet lined with parchment paper.
Cut the marzipan into pieces and mix with the cream. Whisk in the eggs and 50 grams (approximately 1/4 cup) sugar and beat until frothy. Fold in the crème fraîche then spread over the puff pastry, leaving a 1 cm (approximately 1/3 inch) border.
Rinse the nectarines and cherries. Cut the nectarines in half, pit then thinly slice. Cut the cherries in half and pit. Arrange the fruit over the tart and bake for about 20 minutes.
Meanwhile, for the meringue: Whip the egg whites with the remaining sugar until stiff. Fold in the cornstarch, transfer to a piping bag fitted with a plain tip and pipe into mounds on the parbaked tart. Reduce the heat to 150°C (approximately 300°F) and bake for another 10 minutes.
