A few weeks ago it was my birthday (well it is not a secret I already have a little exceeded thirty !) and for this opportunity I’ve been spoiled by a Gentleman who offered to make me new fund photos. Even if some are still in progress, the one that you see on the pictures is the first to be inaugurated. As a bonus, I’ve been able to test this new substance with a new lens (also my birthday) that I love already (yes, because before my lens was a bit limited) ! So, I wanted to test that with this pie meringue with red fruits, because it is necessary to say that it is a little time this recipe I had in the head. This pie is just a treat, the Mister was septic on a tonne of meringue, but let him and did not pray for the devour ! the pies rustic and meringue are my great passions, so combining the two really is the icing on the cake !

I leave you with the photos and the recipe of course !

Pie meringue with red fruit {without milk}

For a tart Save Print Ingredients

  • 1 puff pastry
  • 400 g of red fruit mixed
  • 40 g of cane sugar
  • 2 tablespoons of fine semolina
  • 2 egg whites
  • 60 g sugar
  • 60 g of icing sugar
  • 1 pinch of vanilla powder



  • Preheat the oven to 180° by the sole.
  • Roll out the dough on a baking sheet.
  • Sprinkle the dough with the semolina and fine.
  • Arrange the fruit over the pastry, leaving 4 cm on the edges, and sprinkle it with the sugar. Fold the edges of the dough over the fruit.
  • Bake for 25 minutes.
  • During this time, prepare the meringue by beating the egg whites. Once the white mounted add the sugar and continue to beat 30 seconds then add the icing sugar and vanilla with rubber spatula.
  • Once the pie is cooked, add the meringue on top and made the coloured blowtorch or under the grill of the oven.


Written by Doc

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