Apple Meringue Tart Recipe

Apple Meringue Tart Recipes

Ingredients :

50g plain flour, sifted

75g wholemeal flour, sifted

pinch of salt

115g caster sugar

75g butter

1 egg, separated plus 1 egg white

675g eating apples

juice of 1/2 lemon

25g butter

50g demerara sugar

Method :

To make the pastry, sift the flours into a bowl with the salt, adding in the wheat flakes from the sieve. Add 15ml of the caster sugar and rub in the butter until the mixture resembles breadcrumbs. Work in the egg yolk and if necessary, 15-30ml cold water. Knead lightly to bring together, wrap in clear film and chill for 10-20 minutes. Preheat the oven to 375F, Gas 5. Roll out the pastry to a 23cm or 9" round and use to line a 20cm or 8" flan tin. Line with grease proof paper and fill with baking beans.

Bake blind for 15 minutes, then remove the paper and beans and cook for a further 5-10 minutes, until the pastry is crisp. Meanwhile, peel, core and slice the apples, then toss in lemon juice. Melt the butter, add the demerara sugar and fry the apple until golden and just tender. Arrange in the pastry case. Preheat the oven to 425F, Gas 7. Whisk the egg whites until stiff. Whisk in half the remaining caster sugar, then fold in the rest. Pipe over the apples. Bake for 6-7 minutes. Serve hot or cold with cream or ice cream.

Like pears, quinces substitute well in most apple recipes. If you ever find any quinces, this is the ideal tart to use them in.

Serves 4 - 6

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