Got some leftover fruit in the fridge that’s past its prime? Don’t toss it – transform it into this delicious, nostalgic dessert!

Ingredients:

Crust:

• 250g flour
• 130g cold butter, cubed
• 5g baking powder
• 3 egg yolks
• Pinch of salt

Fruit Filling:

• 5-7 fruits, cut into grape-sized cubes (plums, peaches, pears, or any soft fruit)
• 140g sugar
• 40g cornstarch mixed with 1/3 cup water

Meringue:

• 3 egg whites
• 100g sugar
• 2 tbsp lemon juice

Instructions:

1. Combine flour, butter, baking powder, egg yolks, and salt until the mixture is crumbly. Press into a lined pan, prick with a fork
2. In a saucepan, simmer the fruit and sugar for 5 minutes, stirring occasionally. Stir in the cornstarch slurry and cook for 2-3 more minutes, until thickened. Spread over the crust
3. Bake at 250F for 20-25 minutes, or until the crust is golden
4. Beat egg whites until foamy, then gradually add sugar and lemon juice until stiff peaks form
5. Spread meringue over the fruit layer and bake for 7-10 minutes until lightly golden. Let cool before slicing

Feel free to store your cake in a cake stand to serve in style!