John Myers
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Apple Tart with Meringue and Sprinkles
The perfect apple tart with meringue and sprinkles recipe with a picture and simple step-by-step instructions.
ground
- 180 g Icing sugar
- 200 g Butter
- 4 piece Organic eggs separated
- 300 g Flour
- 1 tsp Baking powder
- 1 pinch Salt from the mill
filling
- 1 kg Apples, peeled, sliced
- 1 piece Juice and zest of an organic lemon
- 2 tbsp Vanilla sugar
- Salt, cinnamon
meringue
- 4 piece Egg white (from egg above)
- 100 g Icing sugar
- 1 pinch Salt
ground
- Knead the flour with yolks, sugar, salt, baking powder and cold butter into a short crust. Divide the dough into 1/3 to 2/3. Let both rest in the refrigerator for at least 1 hour. Press or roll out the dough in a tart pan and line the mold with it. Pierce and bake in the preheated oven 180 degrees top / bottom heat for about 12 minutes. Take out and let cool down.
filling
- Peel and core the apples, cut into small pieces or chop them. But please not too strong, it should stay in pieces – no puree. Simmer in a saucepan with a little cinnamon, vanilla sugar, lemon zest and lemon juice for 10 minutes. Please use juice and zest only as you like, otherwise it could get very acidic. After 10 minutes, let the excess moisture drip off briefly in a sieve, then distribute the mass on the cooled base.
Meringue & Streusel
- Beat the egg whites with a little salt until stiff and let the icing sugar trickle in. Spread the meringue on the apples. Grate the remaining third of the dough with your hands and spread over the meringue. Bake in the oven (setting as before, 180 degrees, top / bottom heat) for about 30 minutes, if it gets too dark on top, cover with foil. Let it cool down and if there are not enough wonderful calories, please serve with vanilla ice cream :-))
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