Who could resist this autumnal apple meringue treat? Cloudy white meringue, luscious sweet apples and blackberries over a crumbly pastry base. If you can't find fine demerara sugar, use soft light brown sugar instead.
Read More
Advertisement - Continue Reading Below
Yields: 8 - 10
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Ingredients
- 250 g ready-made sweet shortcrust pastry
- 1 kg. mixed dessert apples, peeled, cored and sliced
- 100 g fine demerara sugar
- Squeeze of lemon juice
- 200 g blackberries
- 2 tsp. Arrowroot
- 1 medium egg white, beaten
For the meringue topping
- 2 tsp. cornflour
- 4 medium egg whites
- 110 g fine demerara sugar
Directions
- Step 1On a lightly floured worksurface, roll out the pastry into a circle large enough to line a 3.5cm-deep, 23cm-round flan tin. Chill in the fridge or freezer until cold.
- Step 2Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Put a baking sheet in the oven to heat up. Line the pastry with a circle of crumpled baking parchment and baking beans. Bake on the baking sheet for 10-12 minutes until the sides of the pastry have set. Remove the paper and beans, and continue baking for 5-7 minutes until the base feels dry and sandy to the touch. Turn down the oven temperature to 180ºC (160ºC fan oven) gas mark 4.
- Step 3Put the apples and sugar in a pan with a squeeze of lemon juice and splash of water. Cover and cook gently for 10 minutes until tender. Add the blackberries and cook for another 2 minutes. Drain in a sieve set over a bowl. In another small bowl, blend 1 tablespoon of the juice with the arrowroot. Return the juice to the pan, stir in the arrowroot mixture and bring to the boil, stirring until thickened. Add the fruit and stir gently to combine.
- Step 4 Remove the cooked pastry case from its tin and put on a baking sheet. Brush the pastry base with beaten egg white. Pile the hot fruit into the pastry case.
- Step 5Meanwhile, in a small pan, mix the cornflour with 3 tablespoons cold water. Cook over a medium heat for 1-2 minutes until it thickens.
- Step 6Whisk the egg whites until they form stiff peaks. Whisk in the sugar 1 tablespoon at a time, followed by the cornflour mixture.
- Step 7 Pile the meringue in swirls onto the fruit up to the edges of the pastry to seal. Bake for 10-15 minutes until set and lightly golden. Serve the apple meringue tart at room temperature.
Who could resist this autumnal apple meringue treat? Cloudy white meringue, luscious sweet apples and blackberries over a crumbly pastry base. If you can't find fine demerara sugar, use soft light brown sugar instead.
ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfqrhwr9GemK2dX5u8sLCMmqWdZZSntq%2B3jqucnKGgmsBwrZJxbWiZoKW5pnnMnqmippeqsm7AwKuraA%3D%3D