Monday, October 27, 2008

Apple tart with meringue

Autumn is a time for apples. As I a) had earlier made jam from apples, b) had only heard stories of apple pies made by other people and c) came across with a delicious looking recipe in the magazine I subscribe, the decision to bake something out of apples became reality on Saturday.

100 g of baking margarine
1 dl of sugar
2 egg yolks
200 g of Valio's apple-cinnamon flavored curd
3 dl of flour
2 tsp of baking powder

Filling: 850 g (4 big) of apples
1 tbl od lemon juice (I didn't have any, so I left it out)
1 dl of sugar
1 tbl of flour
2 tsp of cinnamon

2 eggwhites
2 tbl of sugar

Foam the margarine and sugar lightly. Whisk in the egg yolks. Add the curd and flour-baking powder mix. Mix the base smooth, fast. Use flour in your hand to spread the base onto the bottom and sides of a pie dish, diameter 27-28 cm. Place the pie dish in the fridge.

Peel the apples if necessary. Remove the cores and slice or dice the apples. Put the apple pieces and the other filling ingredients to a sauce pan. Let them simmer stirring occasionally for about 7 minutes on low heat. Let cool a little. Check the sweetness of the filling, use sugar according to the sourness of the apples. Pour the filling into the pie dish. Bake in 200 C for about 18 minutes.

Whisk the eggwhites into a hard foam. Add the sugar little by little. Whisk until the mix is shiny and stays in the bowl even when it's upside down. Spread the meringue on top of the filling. Put back into the over for about 6-7 minutes more.

It was yummy, I served the tart with caramel sauce, which complemented the flavors incredibly well.


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