Juicy apples and crunchy meringue. It’s hard to stop at one piece

The apple and meringue tart is a real delicacywhich tastes great, but also looks great. Absolutely enough for a celebratory cake during family gatherings. Remember that it is worth adding spicy spices to the fruiti.e. cinnamon and cloves. You can also vary the filling grated orange peelwhich perfectly breaks the taste. The whole thing is there, of course on a fragile basebut the top is decorated meringue crumbly on the outside and soft on the inside. It’s hard to resist such a dessert.

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Ingredients:

Bottom:

• 300 g of wheat flour,
• 200 g of butter,
• 100 g of powdered sugar,
• 3 yolks.

Apples:

• 700 g apples,
• 2 tablespoons of honey,
• half a teaspoon of cinnamon,
• a few cloves to taste,
• grated peel from half an orange.

Differences:

• 3 proteins,
• 120 g of sugar (preferably fine),
• 2 teaspoons of potato flour,
• a pinch of salt.

Additionally:

• butter to grease the form.

How to do it:

1. Knead the shortcrust pastry using the ingredients listed below. Put them in the fridge while you prepare the filling.

2. Peel the apples and cut them into small pieces. Place in a small pot and start cooking over low heat. When the apples start to fall apart, set them aside and wait until they cool slightly. Then add honey, grated zest from half an orange, half a teaspoon of cinnamon. Grind the cloves in a coffee grinder or with a mortar. Add to apples. Mix everything thoroughly so that the spices are evenly distributed.

3. Grease the tart tin with butter. Take the base out of the fridge, roll it out and place it. Line the bottom and sides of the form with it. Prick holes with a fork. Pour the apple filling and put in the oven preheated to 180 degrees Celsius for about 20 minutes.

4. Meanwhile, beat the egg whites with a pinch of salt until stiff. When they thicken, start adding sugar in batches. Keep whisking. Finally, gently mix in the potato flour.

5. Remove the baked base from the oven. Using a pastry bag, make small rosettes of foam all over the tart. Put back in the oven for about 20 minutes, reducing the temperature to 170 degrees Celsius.

6. Take out the tart with apples and meringue and leave it to cool.

Source: Terazgotuje.pl