Applesauce Meringue Tart Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
7 Pat: dwigans,
Dough,
1 1/2 cup: Flour,
1/2 tsp: Salt,
Rind of 1 lemon, finely
Grated,
1 tbsp: Sugar,
9 tbsp: Margarine,
1 1/2 tbsp: Cold water,
Filling,
1 cup: Thick sweetened applesauce,
1/4 tsp: Cinnamon,
1 tbsp: Very finely chopped lemon,
Rind,
Meringue,
2 large: Egg whites,
2 tbsp: Sugar,
1/4 tsp: Cream of tartar,
Directions:
Dough: Mix together the flour, salt, grated lemon rind and sugar. Cut
in the margarine with 2 knives or a pastry blender until the mixture
is crumbly. Work in the water with your hands until the dough is
blended. chill it for 1/2 hour.
Preheat oven to 475 When the dough has chilled, press it evenly into
a 9 inch layer cake pan or 9 inch flan pan, pan with a removable
bottom, bringing the dough up the sides almost to the top of thepan
and keeping it an even ehickness throughout. make holes all over the
bott
Filling: mix the applesauce with the cinnamon and the chopped lemon
rind.
Meringue: Beat the egg whites and cream of tartar until soft peaks
form. Beat in the sugar, 1 T at a time, and continue beating until
stiff peaks form.
Procedure: Pour the applesauce into the cooled shell. Pile the
meringue in spoonfuls over the surface and blend it together with a
spatula, being sure that the meringue touches the edges all around.
bake the tart until the meringue is browned lightly. ABout 8-10
minutes. Serve at room temp.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
in the margarine with 2 knives or a pastry blender until the mixture
is crumbly. Work in the water with your hands until the dough is
blended. chill it for 1/2 hour.
Preheat oven to 475 When the dough has chilled, press it evenly into
a 9 inch layer cake pan or 9 inch flan pan, pan with a removable
bottom, bringing the dough up the sides almost to the top of thepan
and keeping it an even ehickness throughout. make holes all over the
bott
Filling: mix the applesauce with the cinnamon and the chopped lemon
rind.
Meringue: Beat the egg whites and cream of tartar until soft peaks
form. Beat in the sugar, 1 T at a time, and continue beating until
stiff peaks form.
Procedure: Pour the applesauce into the cooled shell. Pile the
meringue in spoonfuls over the surface and blend it together with a
spatula, being sure that the meringue touches the edges all around.
bake the tart until the meringue is browned lightly. ABout 8-10
minutes. Serve at room temp.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Tags
Desserts