Swiss Tart

Ingredients

• 256 gFlour
• 192 gButter
• 250 gSugar
• 2 pcsEgg
• 6 pcsEgg white
• 125 gAlmond
• 600 gFrucht

Instructions

1. 1

   Prepare the dough

   • Combine flour, cold butter (cubed) and sugar in a bowl.
   • Add the eggs and quickly knead into a smooth shortcrust dough (do not overwork).
   • Shape the dough flat, wrap in cling film and chill for at least 30 minutes.
2. 2

   Form and blind-bake base

   • Preheat oven to 180 °C (356 °F).
   • Roll out the chilled dough very thin and line a tart tin (approx. 26–28 cm) with a narrow rim.
   • Prick the base with a fork and blind-bake for 8–10 minutes until slightly colored.
3. 3

   Prepare filling

   • Clean and halve/stone the fresh fruit (plums, apricots, peaches, grapes or a mix).
   • Optionally sprinkle fruit with a little sugar to taste and let sit briefly.
   • Arrange the fruit evenly on the pre-baked base.
4. 4

   Make almond meringue and bake

   • Grind or finely chop the almonds.
   • Beat the egg whites until stiff while gradually adding the remaining 125 g sugar, forming a glossy meringue.
   • Gently fold in the ground almonds.
   • Spread the almond-meringue mixture over the fruit.
   • Bake at 180 °C for 25–30 minutes until the meringue is golden.
   • Remove from oven and let cool before serving.