Apple meringue pie (traditional method & Thermomix)

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...