Tarte with Meringue and Fruit
A tart with meringue and fruit is a recipe featuring fresh ingredients from the Tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Mango
- 0.5 Pineapple
- 1 vanilla bean (cored)
- 5 egg whites
- 1 tsp lemon juice
- 150 g sugar
- 2 tsp cornstarch
Instructions
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1.
Sift flour with sugar onto a work surface, make a well, add the eggs and salt, then cut in butter pieces. Cut everything into fine crumbs with a large knife, quickly knead into a smooth dough, shape into a ball, wrap in foil, and chill for about 1 hour.
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2.
Preheat the oven to 180°C (350°F) fan‑focussed.
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3.
While the dough chills, peel the mango, remove the core, dice it. Peel the pineapple, cut out the stem, dice it. Mix the fruit with vanilla bean pulp in a bowl.
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4.
Roll out the dough on a floured surface and place it into a parchment‑lined tart tin. Press evenly and lift up a rim. Cover the base with parchment and sprinkle with chickpeas. Blind bake for about 15 minutes.
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5.
Beat egg whites with lemon juice to stiff peaks. Gradually add sugar, continuing to beat until glossy peaks form. Sift in cornstarch and fold it in.
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6.
Remove the tart from the oven, discard parchment and chickpeas. Fold fruit into the meringue and spread over the base. Return to the oven for another 15 minutes until the meringue has light brown tips.
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7.
Cool completely and cut into pieces before serving.
