- For filling
- 1 egg white
- 100 milliliters Whipped cream
- 40 grams sugar
- 1 tablespoon Vanilla sugar
- 1 package Instant pudding
- vanilla extract
For the pan, grease a tart pan with oil and dust with ground almonds. For the pastry, mix together the flour, butter, sugar, and egg yolk and knead to a smooth dough. Roll out between two parchment baking sheets, and press into the tart pan.
For the fruit, rinse the plums, cut in half, remove pits, and cut into wedges. Peel, core, and score the apple several times lengthwise. Place the apple in the middle of the pastry dough and the plums around it.
For the filling, beat the egg whites to soft peaks, add the sugar and continue beating until stiff peaks form. Whip the cream with the vanilla sugar until very stiff, add vanilla flavor. Stir the pudding mix into the cream and then fold in the egg whites. Evenly spread the filling mixture onto the pastry crust and around the fruit. Bake in a preheated 220°C (approximately 425°F) for about 15 to 20 minutes.
Remove from oven, let cool slightly, dust with powdered sugar. Serve warm or cold.