Egg whites are the key element in this recipe.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
This tart is made for those of us who love the palate-puckering acidic punch of lemon.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.