Meringue Plum Tart

Name: Meringue Plum Tart
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 10
Ingredients: Type 00 flour 1.6 cups; Whole grain flour 6 ½ tbsp; Butter cold ½ cup; Sugar 6 ½ tbsp; Eggs 2 oz; Vanilla bean ½; Prunes 1.1 cups; Fresh liquid cream ½ cup; Whole milk ¼ cup; Eggs at room temperature 3.9 oz; Brown sugar ¼ cup; Vanilla bean ½; Egg whites 2.6 oz; Sugar ¾ cup; Water 2 ½ tbsp

it br es de fr

352

Calories per serving

Vegetarian

Energy Kcal 352
Carbohydrates g 49.8
of which sugars g 31.3
Protein g 6.3
Fats g 14.2
of which saturated fat g 7.91
Fiber g 1.3
Cholesterol mg 99
Sodium mg 45

Difficulty: Average
Prep time: 60 min
Cook time: 60 min
Serving: 10
Cost: Average
Note + 1 hour of resting the pastry

PRESENTATION

This plum crostata is like a bakery masterpiece but way easier to whip up at home. Really, it's that good. Inspired by those classic French treats, it starts with a tender, rustic homemade pastry and then you’ve got this filling that’s all about the clafoutis vibe. And here's the thing, it's topped with a glossy, dreamy meringue topping. You just mix it all up raw, let it bake, and skip the cream—so so simple.

Plums give it this tangy kick, perfect with that soft, almost custard layer underneath. But the star? It’s the crispy meringue piled high. Seriously good. Its sweet, marshmallowy finish totally balances the tart fruit, giving the dessert this elegant twist. It's way way better than your usual plum tart or pie.

And listen, adding the meringue turns this into a whole new thing for birthdays or summer get-togethers—basically, it makes it stand out from the usual stone fruit dessert. Want to switch it up? Swap the plums for strawberries or cherries, or go wild with lemon. Thing is, the main idea is simple: a moist fruit layer with a fancy finish.

When you cut in, each layer holds perfectly—the shortcrust keeps it all together, the fruit stays juicy, and the top gets that golden, toasted look. Every bite is a mix of sweet meringue, buttery crust, and fresh fruit—capturing summer baking at its best. For real, it’s not just pretty; it’s the kind of dessert that sparks conversation, whether you call it a crostata, tart, or pie.

Adding that meringue? It really really transforms a simple fruit crostata into something memorable, a playful way to add some style to your table. So, if you’re after a treat that’s both simple and fancy, this is it—no question.

INGREDIENTS

352

Calories per serving

Ingredients for the Pastry (for a 9-inch mold): Type 00 flour 1.6 cups (200 g); Whole grain flour 6 ½ tbsp (50 g); Butter ½ cup (125 g) - cold; Sugar 6 ½ tbsp (80 g); Eggs 2 oz (55 g); Vanilla bean ½

for the filling: Prunes 1.1 cups (200 g); Fresh liquid cream ½ cup (100 g); Whole milk ¼ cup (50 g); Eggs 3.9 oz (110 g) - at room temperature; Brown sugar ¼ cup (40 g); Vanilla bean ½

for the meringue: Egg whites 2.6 oz (75 g); Sugar ¾ cup (150 g); Water 2 ½ tbsp (40 g)

Preparation

How to prepare Meringue Plum Tart

To prepare the meringue plum tart, first, make the pastry. Place the cubed butter, sugar 1, and salt 2 in the bowl of a stand mixer. Mix everything with the paddle attachment 3,

then add the egg 4 and the seeds from half a vanilla pod 5. Continue mixing until well combined 6.

Next, add the whole wheat flour 6 and all-purpose flour 8. Turn the machine back on and mix the dough until it is smooth 9.

Transfer it to a work surface, compact it 10, and wrap it in plastic wrap 11. Let it rest in the refrigerator for about an hour. In the meantime, wash the plums and cut them in half 12.

Then, discarding the pit, cut them into wedges (13-14). Set the plums aside and pour the milk and cream into a tall container 15.

Add the brown sugar 16, eggs 17, and the seeds from half a vanilla pod 18.

Add a pinch of salt 19 and blend everything with an immersion blender for a couple of minutes 20, until you obtain a smooth mixture 21.

At this point, take the pastry 22 and roll it out to a thickness of about 1/4 inch 23. Then, transfer it to a 9-inch springform pan, pressing gently to ensure it adheres to the edges 24.

Using a small knife, trim the excess dough to create a border of about 1 1/4 inches 25. Then, arrange the plum wedges in a circular pattern on the base 26 and pour the milk, eggs, and cream mixture over them 27.

At this point 28, bake in a static oven at 355°F for about 60 minutes on the middle rack. Remove from the oven and let cool 29. Once cooled, you can prepare the Italian meringue. Pour water and sugar into a saucepan 30.

Heat the syrup until it reaches 250°F 31. When it is almost at temperature (237°F), pour the egg whites into the clean stand mixer bowl 32 and beat them with the whisk at medium speed. When the syrup reaches the correct temperature, pour it in a thin stream over the beaten egg whites 33

and continue beating until the meringue cools down (34-35). At this point, remove the cake from the pan 36

and place the meringue on top using a spoon 37. Then, with the back of the spoon, spread it to achieve the classic meringue effect 38. Transfer to a serving plate and serve the tart 39.

Storage

The meringue plum tart can be stored in the refrigerator for 2 days.

The pastry can be frozen.

It is recommended to make the rest of the preparation fresh.

Storage

Once the cake is covered with meringue, you can place it under the grill for a few minutes until the peaks are golden. Alternatively, you can use a blowtorch.

For the translation of some texts, artificial intelligence tools may have been used.

Meringue Plum Tart

PRESENTATION

INGREDIENTS

How to prepare Meringue Plum Tart

Storage

Storage

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