‘People don’t notice whether it’s winter or summer when they’re happy’. Anton Chekhov
As hard as it was letting go of summer, I find the fall season most inspiring of all. We have never been so happy to have rainy days, anxiously waiting for the cèpes mushrooms to appear. Not only do I go to the local village for daily groceries, but I am also expecting to get some useful information. I linger at the newstand longer, at the greengrocer’s and at the boulangerie, in the hope of getting some clues because mushroom hunting gossip has become the talk of the town.
On my way back home through the forest yesterday morning, I parked my bike by an oak tree and went through a meadow filled with ferns. I found one cèpe. Yes, one. Which means that my intuition was right about that location. There shall be more. It’s a matter of days.
I still have an abundance of plums, and plucked the last batch of figs from our tree. I felt I needed to honor this final crop by making something extra-special. Meringues are a considerable part of my domestic happiness, so I decided to treat myself to a plum and fig meringue pie. I prepared my favourite pastry dough (so easy, and I love the subtle ground almond taste) and aligned the fruits. Here’s a wonderful tip on how to avoid a watery pie. Just sprinkle the sliced plums with sugar and instant refined tapioca, and set aside for 15 minutes. You’ll be amazed with the results. I made a medium-sized pie and four little ones, just for fun.
Depending on your mood, this pie can be dressed up with meringue, or dressed down bare. They are both equally delicious. Whatever makes you happy.
For the pastry:
250 g/2 cups plain flour
150 g/ 2/3 cups butter (softened at room temperature)
30 g/ ¼ cup caster sugar
60 g icing/ ½ cup confectioner’s sugar
80 g/ ½ cup ground almonds
A pinch of salt
In a large bowl, mix all the ingredients together until the mixture forms a homogenous dough. Shape into a ball, wrap in cling film and place in refrigerator for at least 2 hours. Take out 30 minutes before rolling out. On a floured parchment covered surface, roll out the dough to fit your tart pan. Line tart pan with the pastry dough, and cut out excess overhang dough approx. ¼ inch/ 1 cm off the rim. Fold in the excess dough to make a double thick rim. Pierce dough with a fork all over.
8-9 medium-sized plums – pitted and sliced
4-5 medium-sized figs – sliced
50 g/ 1/4 cup sugar
30 g/ 2 1/2 tbsp instant refined tapioca
2 tbsp plum jam (to glaze plums on pie)
4 egg whites
200 g/ 1 cup caster sugar
A pinch of salt
A pinch of cream of tartar
1 tsp vanilla extract
Preheat oven 180°C/ 350 F
Step 1) Place sliced plums in a bowl, sprinkle with sugar and tapioca – mix gently. Set aside for 15 minutes. Slice figs, set aside on a plate.
Step 2) Place plums (flesh upwards) and figs inside the pie crust (see photos). With a brush, smooth some jam to glaze the fruits.
Step 3) Bake in oven for 25 minutes (large pie) and 15 minutes (small pies) or until crust is golden. Set aside to cool for 15 minutes.
Turn the heat up to 240°C/ 450 F
Step 4) You can now start preparing the meringue topping. In a large glass bowl, whisk the egg whites until frothy, add cream of tartar, salt and vanilla extract. Continue to whisk and gradually add sugar until egg whites become glossy with stiff peaks. Using a spatula, garnish the pies with the meringue topping in a circular movement. In this recipe, the meringue is 4-5 cm height for the large pie, and 3-4 for the small pies. You can choose the thickness to your liking.
Step 5) Place pies in the top part of the oven for 2 minutes or until meringue browns slightly on top. Check constantly as the browning can happen very fast.