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.


Base:
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

Meringue:
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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Chocolate Pots

To celebrate the fall break I had last week, and life in general, I made a purchase. I bought four little ramakins. I have desired to have such pots for a while now and so I wanted to use them as soon as possible. We spent a couple of days at a summer place relaxing in the middle of corn fields and no street lights and the end the day that included raking the leaves and having a wonderful sauna, I made Nigella's ChocoPots. The recipe can be viewed from the video attached. I didn't write down the recipe, so I didn't use specific measurements but worked according to my memory.

I got to say that it is not often when things are too chocolatey for me, but these were hard-core and I could have well lived with half a portion. I wasn't to be frightened with the overwhelming chocolate though and am perfectly ready to try these again, making only half as much as last week. The first impressions were heavenly and the first half I enjoyed tremendously.

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Strawberry pie topped with meringue

My friend invited my husband and I to celebrate her birthday and in the invitation email it was mentioned that guests can by all means include something yummy on the table. Because of our very plentiful strawberry supply I wanted to bake something out of them. The discuss forum at the Martha Organization website helped me once again. Although I have not made meringue since being a teenager I wanted to try out this easy recipe. I used oil instead of butter and gluten-free flour instead of regular. I also used whole frozen strawberries but you can use fresh berries or pieces of frozen berries as well. Also fruit pieces could work well here.

Base:

1 dl of cooking oil
1 dl of sugar
1 egg yolk
1 egg
2 dl of flour (I used gluten-gree, as mentioned)
1 tsp of baking powder
½ tsp of cardamom
½ dl of milk

Topping:

1 eggwhite
¾ dl of sugar
ca. 3-4 dl of whole frozen strawberries
ca. ½ tsp of vanilla sugar

almond chips on top

Prepare the meringue first so that the base does not have to wait. Beat eggwhite and sugar into a thick foam. You might want to add the sugar little by little, but I didn't.

Stir oil and sugar together. (If you use softened butter, you should beat the butter and sugar into a foam.) Add the egg and the egg yolk and beat. Mix up the dry ingredients and add to the foam mixture together with the milk. Stir only so much that everything mixes together.

Pour the base into a greased pie dish. Add the strawberries and vanilla sugar into the meringue foam and stir. Pour the mixture on top of the pie base and spread it evenly with a fork. Sprinkle almond chips on top. Bake for 35-40 minutes on the lowest rack in 175 C.

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