Apple meringue tart with prunes and almonds: This apple tart has everything to win The Best Apple Cake Competition: a delicious cake base on shortcuts pastry, a juicy layer of soft apples with prune smoke, airy, light meringue, crunchy dough crumbles, and fragrant toasted almonds.
Mix flour and icing sugar in a bowl, add cinnamon. Add
baking powder and stir well with a spoon.
Dice the butter. Add the chopped butter to the flour; quickly grind the butter and flour, making crumbs.
Separate the whites from the yolks. Add the yolks to the
flour mixture. Quickly knead the dough, divide the finished dough into pieces
of different sizes: 1/3 and 2/3. Cover with wrap film, leave in the
refrigerator for 30 minutes.
Take the bigger part of the dough and place it on a piece of baking paper. Roll out into a 22 cm circle. Cut off the excess dough with a cooking ring or with the side part of the split mold.
If the dough has become too soft, refrigerate it in the
refrigerator for 15-20 minutes with the mold.
Bake for 15-20 minutes at a temperature of 180C until golden
brown. Leave to cool completely in shape.
Apple Filling
Finely chop the prunes.
Peel the apples remove the core, cut into thin slices,
sprinkle with lemon juice.
Put apples in a frying pan without oil, add sugar, and
simmer for 1-2 minutes over medium heat, stirring until sugar dissolves. Add
prunes. Simmer for 3-4 minutes. Leave to cool.
Meringue
Beat whites with a pinch of salt in a foam. Add icing sugar and vanilla sugar beat until dense foam. Add starch and beat until stable peaks. Add vegetable oil and beat a little, until the ingredients are combined. Properly whipped meringues DO NOT fall out of the bowl and do not even slide down the walls.
Put apples with prunes on the baked tart. Sprinkle the apples with 1 tablespoon of starch through a strainer.
Put meringue onto the apple layer with a spoon, smooth .
Grate the remaining third of the dough on a coarse grater
over the meringue. Sprinkle with almond chips (optional).
Bake the cake for 35-40 minutes at 180C. Leave for 10 minutes in the oven with the door ajar. Remove the form, leave to cool completely.
Preparing the tart
Mix flour and icing sugar, cinnamon and baking powder.
Add the chopped butter to the flour; quickly grind making crumbs.
Add the yolks to the flour mixture.
Quickly knead the dough, divide in 1/3 and 2/3.
Cover with wrap film, leave in the refrigerator for 30 minutes.
Take the bigger part of the dough and place on a piece of baking paper. Roll out into a 22 cm circle. Cut off the excess dough with a cooking ring or with the side part of the split mold.
If the dough has become too soft, refrigerate it in the refrigerator for 15-20 minutes with the mold.
Bake for 15-20 minutes at a temperature of 180C until golden brown. Leave to cool completely in shape.
Cooking Apple Filling
Finely chop the prunes.
Peel the apples remove the core, cut into thin slices, sprinkle with lemon juice.
Put apples in a frying pan without oil, add sugar, and simmer for 1-2 minutes over medium heat, stirring until sugar dissolves. Add prunes. Simmer for 3-4 minutes. Leave to cool.
Making Meringues
Beat whites with a pinch of salt.
Add icing sugar and vanilla sugar beat until dense foam.
Add starch and beat until solid peaks.
Add vegetable oil and beat a little, until the ingredients are combined.
Put apples with prunes on the baked tart. Sprinkle the apples with starch.
Put meringue onto the apple layer, smooth.
Grate the remaining dough on a coarse grater over the meringue.
Sprinkle with almond chips (optional).
Bake for 35-40 minutes at 180C.
Leave for 10 minutes in the oven with the door ajar.
Remove the form, leave to cool completely.
Black Pepper Chef
apple meringue cake, apple meringue pie, apple meringue tart
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