| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tessa’s, Seasonal, Kitchen | 1 | servings | |
INGREDIENTS
| 4 | 4 inch loose-bottomed tart tins; lined with 165g | |
| ; (6oz) shortcrust | ||
| ; pastry | ||
| 450 | g | Bramley apples; (1lb) |
| 3 | tb | Brown sugar |
| Grated zest and juice of 2 small lemons; (save 2tsp juice for | ||
| ; topping) | ||
| 2 | lg | Egg yolks |
| 55 | g | Unsalted butter; cubed (2oz) |
| Whites of 2 large eggs | ||
| 1 | Pinches salt | |
| 65 | g | Caster sugar; (21/2oz) |
| 1 | ts | Cornflour |
| 1 | ts | Lemon juice |
INSTRUCTIONS
TOPPING Preheat the oven to 190C/gas 5. Roll out and line the tart tins and bake blind. Reduce the oven heat to 160C/gas 3. Peel, core and slice the apples. Cook with the lemon zest and juice and the brown sugar until soft. Remove from the heat and allow to cool slightly. Beat the egg yolks and add to the cooked apples with the butter, stirring well. Divide the apple mixture between the tart cases and bake for 15 minutes until firm. Reduce the oven temperature to 120C/gas 1/2. In a clean mixing bowl, whisk the whites with the pinch of salt until stiff. Add 1tbsp sugar and whisk until flossy. Add the rest of the sugar (reserving 1tbsp) and whisk until it peaks. Fold in the cornflour and lemon juice until well blended. Pile on top of the apple in rough peaks. Sprinkle with the reserved sugar. Bake in a cool oven until the meringue has a crisp coating the the peaks are tinged golden - about 25-30 minutes. Allow to cool and settle. Remove from the tins by carefully pushing up the loose bases. Transfer to serving plates and drizzle with a little fruit coulis or caramel sauce to serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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