Plum Tart With Meringue Topping

Ingredients:

2 1/4 sticks butter
3 cups all-purpose flour
3 egg yolks
3 tbsp powdered sugar
1/2 tsp baking powder
1 1/2 lb plums
1 tbsp cinnamon
2 tbsp bread crumbs

Meringue:
3 egg whites
5 tbsp powdered sugar

 Preheat the oven to 385 F

Mix together butter, flour, egg yolks, powdered sugar and baking powder into a bow. Refrigerate for about 30 minutes.

After 30 minutes put the pastry onto a lightly floured surface and knead for a few seconds until it is smooth. Save 1/4 of the dough for some crumble on top.Roll out the rest of the dough thinly into a 23 cm (9 in) round. Use the pastry to line a 20 cm (8 in) round tart tin with a removable base, pressing down firmly. Trim the edges, then lightly prick the base with a fork. Put the pastry case into the refrigerator to chill for additional 15  minutes.

Meanwhile, make the filling. Halve and stone the plums.
Spread 2 tbsp bread crumbs on top of the pastry, add the plums, sprinkle the cinnamon on top of he plums and crumble the remaining dough on top of the tart. 

Bake the tart for about 20 minutes.

When the tart is baking make the meringue, put 3 egg whites into a clean bowl and whisk until they form soft peaks. Add 1 tablespoons of sugar at a time, whisking well between each addition, until the meringue is stiff and shiny.

After 20 minutes lover the temperature of the oven to 350 F, take the tart out and spoon the meringue on top of the pie and spread it evenly 

Bake the tart for additional  20 minutes until the meringue is golden brown.