Berry tart with meringue

Ingredients

• margarine – 250 g
• sugar – 2 glasses: 1 for the pastry, 1 glass (250 g) for the meringue
• eggs – 4 pcs
• bicarbonate of soda – 0.5 tsp
• vinegar – 1 tbsp
• soured cream – 2 tbsp
• plain flour – 1 glass (250 ml)
• berries – 2 glasses (500 ml)

Method

1. Step 1

   It is sometimes called “Tears of an Angel” because of the droplets that appear on the meringue after it cools. Each layer just melts in your mouth! Sweet, tasty and beautiful berry tart with meringue will captivate you from the first bite.

   
2. Step 2

   Let's start cooking with shortcrust pastry. For it, cream 250 g of soft margarine with 1 glass of sugar using a spoon, add 4 yolks (put the whites in the refrigerator), 2 tablespoons of soured cream (can be replaced with kefir) and the bicarbonate of soda slaked with the vinegar. Mix everything and add flour, the dough should be soft but not too stiff.

   
3. Step 3

   Place the dough on the bottom of the springform tin, level it along the bottom with your hands and form small sides. Place in a preheated oven at 180° for 20 minutes and bake until half cooked. My springform tin was in use, so I lined a frying pan with parchment and will bake in it.

   
4. Step 4

   At this time, prepare the berries. Mine are cherries, so I stone them with a pin and drain off the excess juice through a sieve.

   
5. Step 5

   Then we start beating the whites. In a deep bowl, beat the whites with the remaining sugar (1 glass) until stiff peaks form. Secrets for whipping egg whites are described in this recipe.

   
6. Step 6

   When the base has browned a little, take it out of the oven, place the berries on top and carefully spoon the whipped whites onto the berries and smooth them over the entire surface.

   
7. Step 7

   Put the tin back in the oven and bake the tart for another 20 minutes at 170°. The whites will brown a little.

   
8. Step 8

   Remove the finished tart from the oven and let it cool. Then you can take it out of the tin and enjoy the great taste of this dessert.