A kid-yourself healthy tart. Shortcrust pastry filled with tender caramelised apple chunks and topped with soft fluffy meringue. Easy tart to adapt to different sizes.
WHAT YOU NEED:
Sweet Shortcrust pastry tart shell. (Either make yourself or buy) Aproximate size of round 22cm, or rectangle pan (like I used) or individual tart shells.
Aprox 675g of Green apples (peeled and cored and sliced it wedges then tossed in some lemon juice - the thickness is up to you but thicker wedges will take longer to cook and you will need more to layer the tart.)
Brown sugar (from 50g and upwards the more apples you have the more sugar you will need to caramalise)
25 g Butter (you will again need more if you are using more apples or tart shells)
2 egg whites
115g caster sugar I actually used icing sugar as I had no caster sugar)
WHAT YOU DO:
1. Take the prepared tart shell.
2. Peel, core and slice (or dice) up your apple into desired sizes.
3. In a pan place the butter, brown sugar, apples and cook till apples are just tender. Set aside to cool.
4. Take the prepared tart shell and place the apples and caramal into it. Layering the apples nicely.
5. Preheat the oven to 220 c
5. Whip the egg whites till thick and add the sugar and continue to beat until stiff and glossy.
6. Pipe, spread or spoon the meringue onto the apple tart.
7. Bake for aprox 6 to 7 mins till meringue in lightly browned. Watch closely.
