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Apple meringue tart
40 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 205
  • Fat about 9g
  • Carbohydrates about 25g
  • Protein about 4g
This is needed
This is needed for 12 piece
Prepare springform pan
  • a little butter, soft
Pastry
  • 50 g ground almonds
  • 150 g white flour
  • 50 g sugar
  • 1 tsp cinnamon
  • 2 pinches salt
  • 50 g butter
  • 2 egg yolk
  • 3 tbsp apple juice
  • a little white flour
Filling
  • 2 tbsp ground almonds
  • 1 dl apple juice
  • 3 tbsp vanilla cream powder for cooking
  • 2 tbsp raisins
  • 1 organic lemon
  • 4 apple (e.g. Braeburn, approx. 600 g)
Meringue
  • 1 pinch salt
  • 2 egg whites
  • 2 tbsp sugar
  • 2 tbsp flaked almonds
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim
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And that's how it's done
And that's how it's done
Prepare springform pan
Line the base of the springform pan (approx. 24 cm) with baking paper, grease the rim.
Pastry
To make the pastry, combine the flour, almonds, sugar, cinnamon and salt in a bowl. Melt the butter.
Combine the butter, egg yolks and apple juice, pour into the flour and mix quickly to form a soft dough; do not knead. Cover and refrigerate for approx. 1 hr.
On a surface lightly dusted with flour, roll out half of the pastry into a circle approx. 5 mm thick and transfer to the prepared tin. Prick firmly with a fork. Shape the remainder of the pastry into a roll, place around the edge of the tin, press with the fingertips, pull upwards approx. 4 cm.
Filling
Scatter the almonds over the base. Combine the vanilla crème powder with the apple juice. Stir in the lemon zest and juice. Grate in the apples, stir in the raisins. Spread the filling over the base. Bake for approx. 20 mins. in the lower half of an oven preheated to 180°C.
Meringue
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy.
Spread the meringue over the pre-baked tart, sprinkle with the flaked almonds Bake in the preheated oven for a further 15 mins. Turn off the oven and allow the tart to dry out for approx. 5 mins. with the oven door slightly ajar.