Apple meringue tart

Total time: 2hr 20m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 205 Kcal, 4g Protein, 25g Carbohydrates, 9g Fat


  • Prepare springform pan
  • a little butter, soft
  • Pastry
  • 50 g ground almonds
  • 150 g white flour
  • 50 g sugar
  • 1 tsp cinnamon
  • 2 pinches salt
  • 50 g butter
  • 2 egg yolk
  • 3 tbsp apple juice
  • a little white flour
  • Filling
  • 2 tbsp ground almonds
  • 1 dl apple juice
  • 3 tbsp vanilla cream powder for cooking
  • 2 tbsp raisins
  • 1 organic lemon
  • 4 apples (e.g. Braeburn, approx. 600 g)
  • Meringue
  • 1 pinch salt
  • 2 egg white
  • 2 tbsp sugar
  • 2 tbsp flaked almonds
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim

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  • Prepare springform pan

    Line the base of the springform pan (approx. 24 cm) with baking paper, grease the rim.
  • Pastry

    To make the pastry, combine the flour, almonds, sugar, cinnamon and salt in a bowl. Melt the butter.
  • Combine the butter, egg yolks and apple juice, pour into the flour and mix quickly to form a soft dough; do not knead. Cover and refrigerate for approx. 1 hr.
  • On a surface lightly dusted with flour, roll out half of the pastry into a circle approx. 5 mm thick and transfer to the prepared tin. Prick firmly with a fork. Shape the remainder of the pastry into a roll, place around the edge of the tin, press with the fingertips, pull upwards approx. 4 cm.
  • Filling

    Scatter the almonds over the base. Combine the vanilla crème powder with the apple juice. Stir in the lemon zest and juice. Grate in the apples, stir in the raisins. Spread the filling over the base. Bake for approx. 20 mins. in the lower half of an oven preheated to 180°C.
  • Meringue

    Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy.
  • Spread the meringue over the pre-baked tart, sprinkle with the flaked almonds Bake in the preheated oven for a further 15 mins. Turn off the oven and allow the tart to dry out for approx. 5 mins. with the oven door slightly ajar.

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