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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Apple and meringue tart with a short base of the rind

Ingredients for 8 people

1 – We make the dough from shortcrust pastry

2 – After it cools down, stretch the dough

3 – Cover the inside of the form with the dough

4 – Prepare the base for baking

5 – Bake the dough

6 – We make meringue

7 – Boil the apple

8 – Once the apple is caramelized, it is ready

9 – Fill the base with the caramelized apple

10 – Cover the entire surface with meringue

11 – We burn the upper part of the meringue

12 – We serve and enjoy