Apple Tart with Meringue Topping

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Apple Tart with Meringue Topping
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Health Score:
5,7 / 10
2 h. 30 min.


For the crust
250 grams Pastry flour
1 packet Vanilla sugar
1 egg yolk
1 pinch salt
125 grams cold butter
Fat (for the pan)
For the filling
5 egg yolks
3 egg whites
1 tablespoon cornstarch
5 tablespoons Whipped cream
100 grams powdered sugar
150 grams chopped, peeled Apple
2 lemon juice
For the meringue topping
3 egg whites
100 grams powdered sugar
lemon zest
How healthy are the main ingredients?
AppleWhipped creamsalt

Preparation steps


For the crust, assemble dough ingredients with cold butter and knead quickly into a ball. Wrap in foil and refrigerate 1 hour. Roll out dough and place in buttered tart pan, creating an edge. Cover with parchment paper and sprinkle with dried beans or pie weights. Bake in an oven heated to 200°C (approximately 400°F) for 10 minutes. Remove weight and paper. Allow to cool.


For the filling, beat egg yolks until fluffy with cornstarch, cream and 50 grams (approximately 2 ounces) powdered sugar over a water bath. Cook apples with lemon juice until soft and remove from heat. Let cool and purée. Mix apple purée with egg yolk mixture. Beat egg whites until stiff with remaining powdered sugar. Spread egg white mixture over the crest. Top with apple mixture. Bake for 25 minutes in an oven heated to 150°C (approximately 300°F).


For the meringue, beat egg whites until very stiff. Continue to beat while adding in powdered sugar. Spread meringue decoratively over the top of the tart. Bake briefly in an oven heated to 250°C (approximately 475°F) until meringue peaks turn light brown. Allow to cool and remove from pan. Garnish with lemon zest before serving.