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Apple tart and meringue

Apple tart and meringue

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Rub the egg with the sugar until it melts, then add the melted butter / margarine and mix well.

Mix the flour with the baking powder and add it gradually until you get a non-sticky dough. Wrap in cling film and leave in the fridge for at least 30 minutes, then remove and spread with a rolling pin.

Put the sheet in a round tray (lined with butter and flour or baking paper) with removable walls, mine was 24 cm. Put 5 minutes in the preheated oven, then put the filling.

Filling: Peel the apples and cut them into thin slices (I didn't have the patience), sprinkle with cinnamon and put 50 g of sugar in a pan with 50 g butter and cook for 5 minutes, then arrange on the tart. -I made the remaining dough, made balls and leaves and put them on top of the apples. Put the tray 10 ml in the oven over medium heat.


Beat the egg whites with a pinch of salt until it hardens, then add the lemon juice and gradually the sugar until it hardens very well. After 10 minutes, remove the tray and sprinkle rosettes on the edges.

Bake on low heat until the meringues and edges of the tart are browned.

Video: Meringue Part 2, with an apple tart cameo


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