Delicious strawberry crumble tart with meringue topping: a perfect blend of textures and flavors

This Strawberry Crumble Pie with Meringue replaces the word nice with emptypping is a captivating dessert that combines the juicy sweetness of fresh strawberries with the crunch of a buttery crumble and the light, airy texture of meringue. The tart begins with a crumbly, buttery base layer, topped with a vibrant strawberry filling and finished with a glossy meringue studded with crumble pieces. This dessert is not only a treat for the taste buds but also a feast for the eyes.

Why you'll love it:

The contrasting textures make every bite of this pie a delicious experience. The crumble base provides a satisfying crunch, the strawberries provide a burst of freshness, and the meringue adds a creamy, fudgy quality that elevates the entire dish. This combination of textures, along with the harmonious blend of flavors, makes this tart a memorable dessert.

Perfect occasion:

This Strawberry Crumble Pie is ideal for summer get-togethers, picnics, or any occasion that calls for a special, comforting dessert. It's especially perfect for celebrations like Easter, Mother's Day or a casual backyard barbecue. Its stunning appearance and delicious flavors are sure to garner compliments from anyone who indulges in it.

Decorating Tips:

Before serving, you can enhance the visual appeal by sprinkling the meringue with a light pinch of powdered sugar. Additionally, arranging a few fresh strawberries on top of the pie can add a pop of color and hint at the delicious filling inside. A sprig of mint or a drizzle of strawberry sauce can also add a touch of elegance.

Ingredients:

• 450 g all-purpose flour
• 300 g butter (82% fat), cold
• 180 g of sugar
• 4 medium egg whites
• 200 g of sugar for the meringue
• 5 g of potato starch for the meringue
• 500 g fresh strawberries
• 50 g potato starch for garnish

1. Start by mixing the flour, cold butter and sugar. Rub these ingredients between your fingers until they form a crumbly texture. Line a 22cm diameter baking tin with baking paper and press 2/3 of the crumble mixture into the base. Bake in a preheated oven at 200°C for approximately 15 minutes. Refrigerate the rest of the crumble.
2. For the meringue, whisk the egg whites until frothy. Gradually add 200 g of sugar in three parts, continuing to beat for about 2 minutes after each addition until the whites are firm and glossy. Finally, stir in 5g of potato starch until incorporated.
3. Prepare the filling by washing, hulling and cutting the strawberries. Mix them with 50 g of potato starch.
4. Arrange the chopped strawberries on the cooked crumble base. Spread the meringue evenly over the strawberries and sprinkle with the reserved crumble.
5. Bake the tart at 190°C for 45 minutes.

Enjoy this Strawberry Crumble Pie as the perfect ending to any meal, bringing sweet, crunchy, creamy delight to your dessert table!