Apple and meringue tart with a short base of the rind


Apple and meringue tart with a short base of the rind

60 ‘

8 servings

Half

320 kcal

How to make apple pie. This is the version of lemon pie but with an apple, except for other subtle differences. In the case of the lemon pie, I made a cream for lemon cakes and in this case I made a caramelized apple with the resulting texture. The meringue in this case is also different, because in the apple pie I made Italian meringue instead of what I usually do. The difference is that Italian is made with syrup instead of sugar. As for the table, it is the same. The only match between the two cakes.

I will not say that it is easy to make a cake, but it is not crazy in difficulty. Shortbread dough makes sense, Italian meringue makes sense … but these are things that, following step by step, which I point out in the video, will turn out very well.

Ingredients for 8 people

Ingredient photo

1 – We make the dough from shortcrust pastry

The first thing we need to do to make apple pie is the dough from the dough. For this I will leave you the recipe, which I have already published and which you can see CLICK HERE.

We make the broken dough

2 – After it cools down, stretch the dough

Once it is ready and has taken its next break, we will sprinkle a little flour on a flat surface and roll out the dough with a rolling pin.

Once it cools, stretch the dough

3 – Cover the inside of the form with the dough

Once stretched, we will place it in a flat shape with a removable base (it is easier to disassemble the cake later). We adjust it well at the bottom and sides and we will cut the part that is left on the side.

Arrange the inside of the form with the dough

4 – Prepare the base for baking

Now we will put greaseproof paper on the dough and cover the surface with chickpeas or some ceramic balls, which serve to prevent the dough from rising in the oven.

We prepare the base for baking

5 – Bake the dough

We turn on the oven at 180ºC with heating up and down WITHOUT a fan. When it is hot, we will put the form and bake the peso dough for about 25 minutes. After this time we will take the dough out of the oven, remove the paper and chickpeas and leave it to cool.

Bake the dough

6 – We make meringue

Then we will make the Italian meringue, whose recipe I also published in Family Kitchen and you can see it CLICK HERE.

We make meringue

7 – Boil the apple

With the sandstone dough and the prepared meringue we will start preparing the caramelized apple. We will peel the apples and after removing the core, we will cut them into wedges. Then we will put the butter in a pan and in which it melted, we will add the apple and sugar.

We cook the apple

8 – Once the apple is caramelized, it is ready

Stir a little so that the sugar comes down and little by little we will see how the apple releases water and decreases. We will prepare the apple when this water has completely evaporated and the butter and sugar make the apple turn caramelized.

Once the apple is caramelized, it is ready

9 – Fill the base with the caramelized apple

When we prepare the apple, we will wait for it to cool to collect the cake. Once done, we will place the caramelized apple inside the sand dough, covering the entire bottom to the edge of the side.

Fill the base with the caramelized apple

10 – Cover the entire surface with meringue

Now we will put the meringue in a pastry bag and cover the entire surface of the cake with mountains of meringue.

We cover the entire surface with meringue

11 – We burn the upper part of the meringue

Once we cover the whole cake, if you have a kitchen torch, you can toast the top of the meringue. This will add color to the cake and caramelized meringue flavor.

We burn the upper part of the meringue

12 – We serve and enjoy

And that’s it, friends, we finished our apple pie or apple pie and meringue. I hope you will prepare the cake very soon at home and upload the final photo on Instagram, in which you will mention my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

We serve and enjoy

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I will see you on another recipe.
55000 Recipes for you

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