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Apple meringue pie (traditional method & Thermomix)
Description
I love meringue tarts, and I'm always looking for recipes to use up my egg whites. This tart combines the sweetness of homemade applesauce with the deliciousness of Italian meringue - an elegant and irresistible combination. It requires a bit of organisation, as there are several steps involved (shortcrust pastry, compote, meringue), but the result is well worth the effort. It's the perfect dessert to impress your guests!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Shortbread dough: Mix all the ingredients until you obtain a smooth dough. Wrap in cling film and leave to rest for 1 hour in the fridge (or 10 minutes in the freezer). Spread the pastry in the tin.
2. Applesauce: Peel and chop the apples. Cook them in a saucepan with the water, sugar and vanilla for around 10 mins over a medium heat. Remove from the heat, add the butter and stir. Leave to cool, then fill the tart base with the compote.
3. Baking the tart: Bake in a pre-heated oven at 170 °C for 45 min. Leave to cool.
4. Italian meringue :
o Heat the water and sugar in a saucepan to 118-121°C.
o Meanwhile, start beating the egg whites. When the syrup reaches 100°C, increase the speed.
o Drizzle the syrup over the semi-whipped egg whites while continuing to whisk. Whisk until completely cooled.
5. Finishing: Fill a piping bag with the meringue (or spread rustically with a spoon). Brown for a few minutes under the grill or with a blowtorch.
THERMOMIX® METHOD
Preparation - Thermomix
1. Shortbread dough: Place all the ingredients in the bowl and knead for 3 minutes in mixer mode. Leave to rest in the fridge for 1 hour before spreading in the tin.
2. Applesauce: Peel and chop the apples. Place them in the bowl with the water, sugar and vanilla. Cook for 10 mins / 100°C / reverse / speed 1 without a measuring cup.
Add the butter and mix for 10 sec / reverse / speed 3. Leave to cool.
3. Baking: Top the tart base with the compote and bake at 170 °C for 45 minutes.
4. Italian meringue: Insert the whisk attachment and beat the egg whites for 3 mins on speed 4.
In a saucepan, heat the water and sugar to 118°C. When the syrup is ready, return the egg whites to speed 3.5 and pour the syrup through the opening in the lid. Continue until completely cooled.
5. Finishing: Spread or pipe the meringue over the tart, then brown it under the grill or with a blowtorch...
