Plum & Apple Louise Tart

 

You will need:

 

2 sheets ready rolled sweet short pastry

300g plums, de-stoned and sliced

500g apples, peeled, cored and sliced

2 free range egg whites

½ cup sugar

½ cup desiccated coconut

 


 

Preheat the oven to 200°C. Grease a 24cm pie dish and line with pastry. Chill for 10 minutes then prick the pastry with a fork and bake in oven for 7-10 minutes or until golden.

 

Gently cook the plums and apple over a medium to low heat for 5-7 minutes or until fruit is soft but still holds it’s shape. Set aside to cool while preparing the topping.

 

Beat the egg whites with sugar until it forms stiff peaks, then fold in the coconut.

 

Using a slotted spoon to avoid excess juice spoon the fruit into the pie shell. Top with meringue mixture and bake at 180°C for 12-15 minutes or until meringue is golden brown. 

 

Serves 8

 

For more recipes by Lisa Loveday buy her book here