Applesauce and Cranberry Tart with Meringue Topping
- For the crust
- 200 grams Pastry flour
- 1 tablespoon Pastry flour
- 1 teaspoon Baking powder
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 egg
- 100 grams butter
For the crust, mix 200 grams flour with baking powder, sugar and vanilla sugar in a bowl. Chop the butter into small pieces. Add the egg and butter to the flour mixture and process quickly into a smooth dough. Roll out 2/3 of the dough on a greased springform pan bottom (26 cm diameter) (approximately 10 inches). Pierce the dough several times with a fork. Replace the springform pan rim.
Knead the remaining dough with 1 tablespoon flour. Shape the dough into a roll the length of the circumference of the baking pan. Press the roll along the edge of the springform pan to make a crust 3 cm (approximately 1 inch) high. Refrigerate for 1 hour. Bake in an oven preheated to 200-220°C (gas mark 4, convection oven: 180-200 degrees) (approximately 400-425°F) for about 20 minutes.
For the filling, stir together the applesauce, almonds and cranberries. Evenly spread the mixture onto the crust.
For the meringue topping, beat the egg whites until stiff. Add the powdered sugar and beat again until stiff and shiny. Transfer to a piping bag with a small round tip. Pipe small cloud shapes on the applesauce filling. Heat the oven to 160°C (gas mark 1-2, fan: 140 degrees) (approximately 320°F) and bake for about 25 minutes. Cool slightly and unmold before serving.