Apple and Poppy Seed Tart with Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 7 egg (s)
- 250 g flour
- 300 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 150 g butter
- 700 g apples
- 150 ml apple juice
- 5 tablespoon apple juice
- 1 pck.pudding powder, vanilla (e.g. boiling for /2 L milk)
- 2 tablespoon amaretto
- 250 g poppy seed bakin, (ready-to-bake poppy seed mixture)
- 2 tablespoon breadcrumbs
- 3 tablespoon powdered sugar
- Flour for rolling
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Separate 4 eggs. Chill 1 egg white and 3 egg whites separately. Grease the tart pan.
- Knead the flour, 125 g sugar, vanilla sugar, salt, butter in pieces and 4 egg yolks. Roll out on flour (approx. 32 cm diameter), place in a greased tart pan (28 cm diameter, approx. 4 cm high), press the edge down. Prick the soil more often. Chill for about 30 minutes.
- Preheat oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
- Peel, core and dice the apples. Stir 5 tablespoon apple juice and pudding powder until smooth. Bring 150 ml apple juice, 50 g sugar, liqueur and apples to the boil, cover and simmer for approx. 5 minutes. Stir in pudding powder, simmer for about 1 minute. Let cool down.
- Mix 1 egg white, 3 eggs and poppy seed mixture.
- Sprinkle the bottom with breadcrumbs. Spread the compote on it. Pour the poppy seed filling on top. Bake in the preheated oven for about 1 hour.
- Beat 2 egg whites until half-stiff, drizzle in 125 g of sugar. Remove the cake approx. 25 minutes before the end of the baking time. Spread the egg whites on top and finish baking at the same temperature.
- Let cool down. Dust with powdered sugar.
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