Plum tart with apple sauce and meringue topping

Ingredients for 1 servings:

• 150 g flour
• ½ tsp baking powder
• 50 g sugar
• 1 egg yolk
• 100 g sour cream
• 200 g applesauce
• 500 g plum(s), pitted and halved or damsons
• 3 tbsp raisins
• 1 pinch of cinnamon
• 2 tbsp schnapps (plum)
• ½ lemon(s) (the juice)
• ½ lemon(s) , (the peel)
• 2 egg whites
• 1 packet of vanilla sugar
• 100 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the dough: Knead together flour, baking powder, sugar, egg yolk, and sour cream (the dough can be sticky) and chill for 30 minutes. Then roll out onto the bottom of a 26 cm tart pan (or springform pan) and pull up a raised edge. Spread the applesauce on top and top with the halved plums. Sprinkle with raisins, cinnamon, plum brandy, lemon juice, and zest, and bake at 200 degrees Celsius for about 20 minutes. Meanwhile, beat the egg whites until stiff peaks form and fold in the vanilla and sugar. Transfer this mixture to a piping bag and pipe onto the cake after 20 minutes. Then brown for another 10-15 minutes. Watch carefully and keep it next to the oven to prevent it from overcooking.