Apple Tart with Meringue (Tarte aux Pommes Meringuée)

Ingredients

• 1 lb. butter.
• 1 lb. apples (weighed after peeling).
• 6 oz. flour.
• 2 oz. cornflour.
• 1 oz. sugar.
• J lb. sugar.
• 1 yolk of egg.
• 2 or 3 table-sps. water.
• A squeeze of lemon juice.
• Cold water.
• 3 whites of eggs.
• 3 oz. castor sugar.

Method

1. 1

   First make the short crust with the ingredients given above.

2. 2

   Then make with them an open tart and bake it in a moderate oven until the pastry is brown and crisp.

3. 3

   Meanwhile, prepare the apple mixture by peeling and slicing the apples, putting them into a stewpan with the sugar, lemon rind, and a very little water.

4. 4

   Allow them to stew slowly until quite soft and pulpy, and rub them through a sieve.

5. 5

   Add the yolks of eggs, and put the mixture into the pastry case.

6. 6

   Whip the whites of the eggs to a stiff froth, add the sugar, and pile this on top of the apple pulp.

7. 7

   Return the tart to a slow oven to dry and brown the meringue.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 572. The excerpt below is the record exactly as published.

Apple Tart with Meringue (Tarte aux Pommos Meringu6e) Short Crust. Apple Mixture. 1 lb. butter. 1 lb. apples (weighed 6 oz. flour. after peeling). 2 oz. cornflour. The rind of I lemon. 1 oz. sugar. J lb. sugar. 1 yolk of egg. 2 or 3 table-sps. water. A squeeze of lemon 2 yolks of eggs. juice. Meringue. Cold water. 3 whites of eggs. 3 oz. castor sugar.

Cook this with the app: pantry check, scaling, and the assistant.