Raspberry Meringue Tart

RaspberryMeringueTart2

I have a weakness for books about plants, as most gardeners do, but I also have a large collection of cookbooks and this German one was the latest addition…

Cookbook2

It is a collection of “Grandma’s favourites”, with real old-fashioned cakes and desserts that German Grandmothers put down in their old recipe books! What I like most is the fruity recipes, as they use berries, rhubarb, apples etc to make beautiful seasonal creations that are simple to put together and often healthier than more modern recipes.

Cookbook1

This tart was the first recipe I chose to make, as raspberries are starting to come into the shops and markets now. I was VERY impressed with the sweet pastry base, which is almost like cake. Definitely a base to use in future creations!

The first time I made it there was far too much filling, and the remaining meringue and berries was spread on a baking tray next to the tart… you should have seen me and my Mum spooning up the still warm meringues when they came out the oven, uttering just one “word” over and over:

Mmmmmm!

This is the adapted version, with just the right amount of summery filling for the tart case. But if you fancy extra berry meringues too, just add another egg white and 100g fruit to the filling mixture! πŸ˜‰

Raspberry (and Blueberry) Meringue Tart

RaspberryMeringueTart1

Tart Case

  • 250g (2 cups) plain flour
  • 1 tsp baking powder
  • 120g (1 stick) softened butter
  • 150g (2/3 cup) sugar
  • 1 tbsp vanilla sugar or 1 tsp vanilla extract
  • 1 egg
  • 2 egg yolks (Reserve whites for below)

Sift flour, baking powder and sugar and add other ingredients. Mix to a dough (it will be rather sticky!) and chill for about 1 hour. Preheat oven to 180Β°C/350Β°F. Roll dough out on a floured surface to fit a greased 28cm baking tin or quiche dish. Press in firmly, prick base all over with a fork, cover with greaseproof paper and put baking beans on top. Bake blind for 15 minutes.

Filling

  • 4 egg whites
  • 200g (just under 1 cup) sugar
  • 500g (1 lb) raspberries, fresh or frozen (or other berries – I used 375g raspberries and 125g blueberries)

Whisk the egg whites until stiff, then gradually whisk in the sugar. Fold in the berries and spread over base. Bake at 180Β°C/350Β°F for 35-40 minutes. Leave to cool before removing from the tin.

RaspberryMeringueTart3

Absolutely perfect for Sunday Tea in the garden!

πŸ˜€

40 thoughts on “Raspberry Meringue Tart

  1. This looks gorgeous, looking forward to trying this when our Autumn Raspberries are ready, I know my daughter would love this one too. πŸ™‚

  2. I can just see you sitting in your beautiful garden enjoying this really special tart! Your love of cookbooks and gardening books doesn’t surprise me. You really know how to create a lovely setting, and both your garden and lovely, well-prepared food does lend itself to gracious living. I will be eager to try this. I love berry desserts. πŸ™‚

    • I do enjoy creating attractive food, and if we can eat outside it’s somehow more special. Berry season must be exploited to the full, so I hope you get a chance to try this Debra! πŸ˜€

  3. What a treasure that cookbook is! I love that it has Oma’s picture, along with a photograph of her original time-worn and ingredient-stained recipe. The tart itself looks divine.

    • That’s just what attracted me to the book first. I find handwritten recipes so genuine, and know these cakes have all been made time and time again – a nice thought!

  4. Pingback: Raspberry Meringue Tart | omgbrownfoxx

  5. This Raspberry Meringue Tart looks simply delicious, a real dainty…! Yes, the old recipes of mother and grandmother often are the best. I still have handwritten recipes of my mother and every Christmas I use to bake GrandmaΒ΄s “Vanillekipferl”. Thank you for the tip with “Omas Backbuch”!

  6. I will give this a go, I like thiese kind of bases, they make them quite a lot here, as you say a cross between pastry and cake, needs a good moist filling though. Raspberries and meringue are always a good choice together.

  7. Oh! How I wish you would have written this yesterday. We had a gathering of people over to lounge around and eat homemade pie. I make a typical raspberry pie, which was good, but yours looks much better and I would have loved to give it a try. Perhaps I need to have another pie gathering sometime soon…

  8. My daughter is just back home from a school band trip to Dusseldorf. Her impression of the vegetarian food in Germany was “the cakes are really good” – now I see why!

    • Most German cakes in proper cafes are rather elaborate affairs, with plenty of cream and quark. But the homemade ones are even better! πŸ˜‰ I love the way bakers use seasonal recipes here too, even in the big bakeries.

  9. The base looks similar to a Bakewell tart or is that my imagination Cathy? Having visited Germany and sampled cakes there I think that your book will be filled with the most tempting recipes. Has the book been translated into English yet ? πŸ™‚

    • Oh dear, Anna. I must confess, I have never made a Bakewell Tart! I seem to have bad memories of them, which I’m sure is wrong. I assume the base is similar, but the baking powder in this one makes it rise a little, so it is perhaps more cake-like than pastry-like. I doubt if the book is in English, as it hasn’t been out in Germany very long, but I will keep my eyes open! (And I’ll post another recipe some time soon too!) πŸ˜‰

  10. No excuse needed for this absolutely delicious cake, Cathy! Let’s have it just for the joy of being alive πŸ™‚ Thanks for sharing and for shooting it in such an appealing way too.

    • So you are a raspberry lover too! I rarely have enough to bake with as they get eaten while unpacking the shopping πŸ˜‰ But this time I immediately put several punnets in the freezer and used them from frozen!

  11. Pingback: Luscious Rhubarb Cake | Words and Herbs

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