This fluffy, moist, softy, and caramelized apple tart should be an amazing and delicious addition to your dessert menu for today’s meal. The perfect texture and festive flavorsome of healthy ingredients get to indulge in your mouth. So soft and creamy foam makes this tart cum pie recipe more magical. The extra touch of cinnamon and moist pillow of meringue topping delight each bite of your meal.
As everybody knows apples are the healthiest, and easiest foam to get lots of multivitamins, nutrition, and calorie controllers that reduce the chance of getting infected by various diseases. As we always listen “an apple a day, keeps the doctor away” from our elders which helps us to maintain our lifestyle also. There are many recipes generating from time to time, that surely satisfy your desire to crave sweet and sour tastes of dessert and other meal varieties. Wonderful tangy soft apple filling under a billowing cloud of meringue makes this a refreshing dessert to highlight your table value.
Personally, I love to eat apples regularly in the morning on empty stomach, as it’s affordable fruits that make your everyday life easier as well. I try once this apple tart recipe by only smash the apples and layer them under meringue, but that taste does not give me satisfaction. This recipe of apple tart with apple filling would win your heart definitely. This apple tart recipe has many layers as pastry, apple filling, meringue making, assembling, and then baking which takes lots of time or maybe not as it depends on you, how you do an arrangement, but the results would be great damn sure.
Apple Tart With Meringue Topping Recipe
Ingredients
For Pastry Part
- 6 tbsp Unsalted Butter (at room temperature)
- ¼ cup White Sugar
- ¼ cup Brown Sugar
- 3 Egg Yolks
- Pinch of Salt
- ½ tsp Vanilla Essence
- 1 ½ cup All-Purpose Flour
- ¾ tsp Baking Powder
For Apples
- 7 cups Tart Apple (peeled & thin sliced)
- 2/3 cup Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Unsalted Butter (at room temperature)
- 1 tbsp Vanilla Extract
- 1 tsp Cinnamon
Meringue
- 3 Egg White
- ¼ tsp Cream of Tartar
- 6 tsp Sugar
Instructions
- Preheat the oven to 350°F.
Making the Pastry
- Separate the eggs into egg white and egg yolks. Egg yolks would be needed later for the shortcrust pastry and the egg whites for making meringue. Make sure to add some quantity of egg white as sugar, so do some weight of both ingredients first.
- Take a clean bowl and place egg white in it then place the bowl in the fridge for making meringue.
- Combine all-purpose flour, both sugar, and salt in a separate bowl. Now add the diced unsalted butter and egg yolks to a dry mixture. Now by using your fingertips rub the butter into the flour until get resembles a pie-sized crumble.
- Now add cold water and do knead quickly until the mixture gets a foam of dough in a smooth ball. (But make sure not to over mix the mixture, if needed add more water to not get the dough dry).
- When the dough gets ready, simply wrap it into plastic foil and put it in the fridge for about 1 hour, while preparing meringue and apple filling.
Making Apple Filling
- Clean the apple by washing them all, now peel the apples, cut them into quarters, and do quarters cut into thin slices.
- Take a medium size pan, melt butter in it, and then gradually add sugar, lemon juice, vanilla extract, and cinnamon into melted butter. Cook them for a minute until the lemon juice gets evaporated.
- Add the sliced apples and cook for minutes, also keep stirring from time to time until the ingredients get tender shape. The whole process takes a maximum of 20-25 minutes to get the apple water get dry completely.
- Now turn off the flame and let the apple filling get cool down.
Making the Meringue Layer
- In a clean medium-size bowl, whipped the egg whites gently on lower speed.
- When a foam like texture start forming into egg whites, add apinch of cream tarter into it and keep whipping.
- Add a tablespoon sugar at a time, while whipping for aminutes the cream tarter and egg whites between each addition.
- Now whip on a high speed until medium meringue forms. It needs to be firm enough to stay in place but also be soft enough to be spreadable.
Assembling Of Pastry and Apple Filling
- Take out the dough from the fridge, place it on a baking sheet and cover with a piece of plastic foil again. Roll out the dough into acircle shape larger than at least 2-inches then the tart pan.
- Now carefully transfer the rolling dough along with the baking sheet into the tart pan. If you don’t have a baking sheet, simply grease the panwith melted butter/oil and directly transfer it into it.
- Prick the bottom of the dough several time using some fork.
- Now add cool apple filling over the dough into the dish.
- Sprinkle cinnamon over it.
- Spread meringue over apple filling. It would be a thin layer which that can’t reach the edges of the pan but it’ll expand a little bit in the oven.
Bake
- Put the apple tart in the oven and bake for about 50-60minutes. The meringue should be crispy on top and softy, smoothly on the inside when the pastry crust fully baked. If the meringue is not crispy enough on top,you can extend the baking time even for more 10 minutes until not get brown more,or reduce the temperature to 350°F to 210°F to dry out the meringue. If youwash.
- Remove the pan from the oven and set aside for a while to let the apple tart get cool a bit and cut it into pieces.
- Serve and enjoy well.
Notes
- If you are using a hand mixer to make a dough, add all ingredients (flour, salt, both sugars, egg yolk, unsalted butter) except water in a mixing bowl. Mix them all at lower speed using peddle-shaped attachments, until large lumps get formed. Now add cold water and do mix again until a soft and smooth dough is formed.
- A sour and sweet variety of apples would go perfect to make the apple filling in tart. When using sour apples, simply add a little bit more sugar to make it sweeter, but if using sour apples add a little bit of lemon juice to give a slightly sour taste along with sweet n sour meringue flavors.
- As for preparing apple filling, mention time can be up and down dependent on the apple variety you have; either have hard and sour apples which take more time rather than a soft and juicy apple to get soften.
- For remaining tart, stored in an air-tight container or even a plastic boil wrap for next 1 week in a freezer.
- For meringue, u can store too, but after a couple of hours later the meringue won’t be that crunchy on top anymore as it does freshly baked apple tart.
- For serving style, apple tart serves slightly warm to explore each and every taste of its layers.
- For making apple tart in advance, simply made apple filling and pastry crust a day before serving. Store them in the fridge for up to 2 days or a week. At the time of baking just roll out the dough, fill the apple filling, make meringue, and bake.