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Print Recipe
Berry Tart with Meringue Recipe
This is a very delicious cake! Shortbread dough, explosive sourness of berry filling and tender sweetness of meringue - the perfect combination! And it seems to me that it is perfect for a new year or Christmas table: the combination of red and white colors is very festive, bright and elegant. Well, the taste of this cake, I think you will easily be able to imagine.
Cook Time 55 minutes
Servings
Ingredients
Dough:
Filling:
  • 2,5 glasses Barberry about 300 g, cranberries, cranberries, do not defrost
  • 100 gram Sugar or to taste
Meringue:
Cook Time 55 minutes
Servings
Ingredients
Dough:
Filling:
  • 2,5 glasses Barberry about 300 g, cranberries, cranberries, do not defrost
  • 100 gram Sugar or to taste
Meringue:
Instructions
  1. Glass = American Cup, the volume of 240 ml. Some of the ingredients I weighed, the weight indicated in parentheses, I do not insist on absolute compliance, in case of doubt, focus on the specified amount of ingredient.Put all the ingredients for the dough in the bowl of a food processor.
    Glass = American Cup, the volume of 240 ml. Some of the ingredients I weighed, the weight indicated in parentheses, I do not insist on absolute compliance, in case of doubt, focus on the specified amount of ingredient.Put all the ingredients for the dough in the bowl of a food processor.
  2. Chop with knives. You should get a dough that will easily form a lump if you squeeze it.
    Chop with knives. You should get a dough that will easily form a lump if you squeeze it.
  3. Put the dough in a form (25 cm, better split) and, pressing it with your hand, form the basis for the cake. Prick bottom with a fork. Bake the base in the oven, preheated to 180°C, for ~20-25 minutes. The dough should be slightly Golden, no more.
    Put the dough in a form (25 cm, better split) and, pressing it with your hand, form the basis for the cake. Prick bottom with a fork.
Bake the base in the oven, preheated to 180°C, for ~20-25 minutes. The dough should be slightly Golden, no more.
  4. For the filling, grind the berries together with the sugar to the desired consistency.
    For the filling, grind the berries together with the sugar to the desired consistency.
  5. I made a cake with cranberries, but for the new year's table I will do it with cranberries, I like it more.
    I made a cake with cranberries, but for the new year's table I will do it with cranberries, I like it more.
  6. Put the whites in the bowl of the combine and beat with the whisk. Then, continuing to whisk, add sugar in several steps and beat the whites to soft or hard peaks.
    Put the whites in the bowl of the combine and beat with the whisk.
Then, continuing to whisk, add sugar in several steps and beat the whites to soft or hard peaks.
  7. If you beat it to soft peaks, you will get a soft meringue, if it is hard-meringue. I whipped it up to soft.
    If you beat it to soft peaks, you will get a soft meringue, if it is hard-meringue.
I whipped it up to soft.
  8. Baked base.
    Baked base.
  9. Put the berry filling on the ready-made base.
    Put the berry filling on the ready-made base.
  10. Put the whipped whites on top of it. Do not level the surface, let there be waves, curls, etc. Put the cake back in the oven and bake for 20 minutes.
    Put the whipped whites on top of it.
Do not level the surface, let there be waves, curls, etc.
Put the cake back in the oven and bake for 20 minutes.
  11. Remove the finished cake from the oven and let it cool.
    Remove the finished cake from the oven and let it cool.
  12. Cut the cake into pieces and serve. By the way, it is good even in a warm form, only the filling in this case leaks. Here it is just warm removed.
    Cut the cake into pieces and serve.
By the way, it is good even in a warm form, only the filling in this case leaks. Here it is just warm removed.
  13. And this is the next day. Enjoy your tea!
    And this is the next day. Enjoy your tea!

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