Meringue pie with red fruits {without milk}
Il y a quelques semaines c’était mon anniversaire (bon ça n’est pas un secret j’ai déjà un peu dépassé la trentaine !) et pour cette occasion j’ai été gâtée par Monsieur qui a proposé de me faire de nouveaux fonds photos. Alors même si certains sont encore en cours de réalisation, celui que vous voyez sur les photos est le premier à être inauguré. in prime, j’ai pu tester ce nouveau fond avec un nouvel objectif (eu aussi pour mon anniversaire) que j’adore déjà (oui parce qu’avant mon objectif était un peu limité) ! So I wanted to try all that with this red fruit meringue tart, because it must be said that this recipe has been on my mind for a while now. This pie is just a treat, Monsieur was skeptical about the ton of meringue but allowed himself to be convinced and didn't have to be asked to devour it ! rustic tarts and meringue are my great passions so bringing the two together is really the icing on the cake !
So I leave you with the photos and the recipe of course. !
- 1 puff pastry
- 400 g mixed red fruits
- 40 g cane sugar
- 2 tablespoons of fine semolina
- 2 egg whites
- 60 grams of sugar
- 60 g icing sugar
- 1 pinch of vanilla powder
- Preheat the oven to 180° from the bottom.
- Spread the dough on a baking tray.
- Sprinkle the dough with the fine semolina.
- Arrange the fruit on the bottom of the pastry, leaving 4 cm sur les bords et saupoudrez le tout avec le sucre. Fold the edges of the dough over the fruit.
- Bake 25 minutes.
- During this time, prepare the meringue by beating the egg whites until stiff. Once the whites are whipped, add the sugar and continue to beat. 30 second then add the icing sugar and vanilla to the spatula.
- Once the tart is cooked, add the meringue on top and color it with a blowtorch or under the oven grill..
Emilie
Muriel
10.5.16Very beautiful pictures ! and Superb Pie …
Emilie
11.5.16merciiii <3
LadyMilonguera
10.5.16Your pie must have been a success !
Emilie
11.5.16Oui, it was quickly devoured 😉
LEVRIER
10.5.16hum ! how appetizing, already see the photos, we enjoy. Thank you for sharing
Emilie
11.5.16Thank you Monique 😉
Leah
10.5.16This is a very, very nice recipe with great new tools. !! Bravo, that's great !
I hope you are doing very well, as well as your whole family !
When will we see each other? ?
Emilie
11.5.16Thanks my beauty, it’s adorable 😉 It’s our turn to be overwhelmed but we’ll figure that out very quickly !
Maeva (CookALife! byMaeva)
10.5.16Very beautiful, I love everything in it! 😀 And very pretty photos by the way!
Emilie
11.5.16Thank you very much Maeva 😉
jeanne
10.5.16Easy to make and delicious , bravo !
Emilie
11.5.16Thank you Jeanne, It’s true that sometimes it’s the simplest things that are the best 😉
BoopCook
10.5.16she looks very good to me !
Emilie
11.5.16And I confirm 😉
Tales and Delights
11.5.16Huuum how I would like to have a piece of your pie ! Hello gluttony 🙂
PS : your photo background is great !
Emilie
11.5.16Thanks my beauty, yes I love it too !!!
My stuff
11.5.16Very pretty your photos, very good gift ideas I say 🙂
your tart is very pretty and must be really good :)
Charlotte, cooker 16 ans
11.5.16Bonjour !
This pie looks super super good : I think I'll let myself be tempted !
But can you use frozen red fruits? ? If we have the right, you have to defrost them first I guess ?
I kiss you.
Charlotte, cooker 16 ans
11.5.16oops *frozen (but cougelées are great too)
Emilie
31.5.16No need to defrost them first, you can put them like that 😉
Coco
12.5.16This tart is very pretty and above all it is very appetizing.!
Royal Chill
13.5.16Very fond of the photos and the recipe !
Cecilecooks
13.5.16Simply gourmet. Yummy !
Annie
26.5.16This pie looks delicious to me.
Is it possible to make it with a mixture of frozen fruits? ?
Thank you for your response
Emilie
31.5.16Oui !!! That’s even what I did 😉