Apple poppy seed tart with meringue

Ingredients for 1 servings:

• 7 eggs
• 250 g flour
• 300 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g butter
• 700 g apples
• 150 ml apple juice
• 5 tbsp apple juice
• 1 pack of pudding powder, vanilla (for cooking with 1/2 L of milk)
• 2 tbsp Amaretto
• 250 g poppy seed mixture (ready-to-bake poppy seed mixture)
• 2 tbsp breadcrumbs
• 3 tbsp powdered sugar
• Flour, for rolling out
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate 4 eggs. Chill 1 egg white and 3 egg whites separately. Grease a tart tin. Knead together flour, 125g sugar, vanilla sugar, salt, butter in pieces, and 4 egg yolks. Roll out on a floured surface into a circle (approx. 32cm diameter), place in a greased tart tin (28cm diameter, approx. 4cm high), and press down the edges. Prick the base frequently. Chill for approx. 30 minutes. Preheat oven (electric oven: 175°C/fan: 150°C/gas mark 2). Peel, core, and dice the apples. Mix 5 tbsp apple juice and custard powder until smooth. Bring 150ml apple juice, 50g sugar, liqueur, and apples to a boil, cover, and simmer for approx. 5 minutes. Stir in custard powder and simmer for approx. 1 minute. Allow to cool. Mix 1 egg white, 3 eggs, and poppy seed mixture. Sprinkle the base with breadcrumbs. Spread the compote on top. Pour the poppy seed filling over the cake. Bake in the preheated oven for about 1 hour. Beat 2 egg whites until semi-stiff, then sprinkle in 125g of sugar. Remove the cake about 25 minutes before the end of the baking time. Spread the beaten egg whites on top and finish baking at the same temperature. Let cool. Dust with powdered sugar.