Apple-Cranberry Tart with Meringue
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
10
Description
This recipe is quite approximate, as I added everything 'by eye.' It turns out to be a very tasty and light pie. For those on a diet, it's quite good, with lots of filling and little dough.
Ingredients
- Whole egg - 2 pieces
- 20% Sour Cream - 2.1 oz
- Butter - 1.8 oz
- Wheat Flour - ¾ cup
- Baking Powder - a pinch
- Vanilla salt - a pinch
- Chopped almonds - 3.5 oz
- Gingerbread-flavored syrup - 1 fl oz
- Green Apples - 28.2 oz
- Dried cranberries with sugar - 5.3 oz
- Medium-dry sherry - 3 fl oz
- Brown Sugar - 5 tablespoons
- Ground Cinnamon - 1 teaspoon
- Potato protein - 1 teaspoon
- Egg white - 3 pieces
- Powdered Sugar - 2.5 oz
Step by Step guide
Step 1
Beat the egg yolks with sugar until thick and frothy, then add the softened butter while continuing to beat, followed by the sour cream, and continue beating at high speed until creamy.
Step 2
Add the flour, baking powder, and vanilla, and knead the dough. The dough should be soft but workable enough to form a crust. Place the dough in the refrigerator for 30–40 minutes.
Step 3
Peel the apples (3 large), remove the cores, and cut into small cubes. Place in a saucepan, sprinkle with brown sugar and cinnamon, and pour in the sherry. Simmer on low heat until the apples are soft and the juice has reduced (about 15–20 minutes depending on the type of apples).
Step 4
Coat the cranberries in starch and add them to the apples. Stir and keep on the heat for another 5 minutes. If the filling is too sour, you can add more sugar.
Step 5
Blend the almonds in a blender until they reach a paste-like consistency (about 5 minutes), then add the syrup and mix.
Step 6
Spread the dough in a greased baking dish and flatten it with your hands, forming edges.
Step 7
Spread a thin layer of almond paste on the bottom, then add the filling on top.
Step 8
Bake at 356°F for 10–12 minutes until the edges of the dough are golden. Remove from the oven and reduce the temperature to 212°F.
Step 9
Beat the egg whites with powdered sugar until thick meringue forms. If the egg whites do not whip well, add a pinch of citric acid.
Step 10
Spread the meringue over the tart and bake at 100–248°F for another 10–15 minutes until the meringue is slightly browned. Remove from the oven and let cool slightly.
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