Ingredients for 12 pieces:
For the shortcrust pastry:
250 g flour
30 g sugar
1/2 tsp grated organic orange peel
1 egg yolk (size M)
130 g cold butter
2-3 tbsp cold water
fat for the mold
For the topping:
1.5 kg of tart apples
juice of 1 lemon
50 ml apple juice
2 packets of vanilla sugar
4 stalks of fresh mint
For the meringue:
3 egg whites (size M)
2 tsp. lemon juice
150 g sugar
Preparation:
1. For the short pastry, mix flour with sugar and orange zest in a bowl. Add egg yolk, butter in pieces and water. Chop everything with a knife so that dry crumbs are formed. Quickly knead dough by hand until smooth.
2. Roll out the dough on a floured surface. Grease a tart or pie dish (approx. 28 cm diameter) and line with dough. Press dough up around the edge. Prick dough several times with a fork. Place the pan in the refrigerator for approx. 1 hour.
3. Cut apples into quarters, peel and core. Cut apples into pieces. Mix apples with lemon juice, apple juice and vanilla sugar in a saucepan and steam for approx. 10 minutes, stirring from time to time. Rinse mint, shake dry and pluck leaves from stems. Finely chop the mint and stir into the apple compote. Allow to cool.
4. Spread the apple compote on the dough. Bake in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 25 minutes.
Beat the egg whites until stiff, adding lemon juice and sugar. Spread the beaten egg whites on the apple compote. Increase temperature to 225 degrees (gas: level 4-5, convection oven: 200 degrees) and bake for another 6-8 minutes until meringue is lightly browned. Best served lukewarm.
Preparation time approx. 75 minutes + cooling time
Nutritional values per piece approx.:
Calories: 292
Joule: 1222
Protein: 4,2 g
Fat: 10,2 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
