Knead the dough of flour, egg yolk, butter and wine, refrigerate it for 30 minutes.

Then roll out the dough, put on greased baking tray, dock by a folk and bake until light-yellow over law heat. Cool baked base.

To prepare stuffing, whisk egg whites with a half of sugar.

Mix berries with the remaining sugar and put on the base. Cover them with whisked whites.

Bake the tart in oven over law heat for 25-30 minutes.