Francuska Pita sa Jabukama i Bademima / French Apple Tart with Meringue Topping

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Fino orašasto prhka korica izvrsno se uklapa uz blago kiselkaste jabuke i slatku kremastu pjenu od belanjaka.

Ovaj recept koristi samo belanjke, pogledajte ovu ideje gdje iskoristiti žumanjke.

Kora

200 g prosijanog brašna

140 g hladnog maslaca

70 g mljevnih badema

70 g šećera

50 ml mleka

Nadjev od jabuka

1 kg jabuka

nastrugana kora i sok jednog limuna

1 kesica vanilin šećera

1/2 šolje pekmeza od kajsija

5 belanjaca

100 g šecera u prahu

Priprema

1. Prosijati brašno u sud za mešanje, dodati 100 g maslaca, iseckanog na kockice, bademe, šećer, te dodavati po malo mleka (možda nece biti potrebna sva navedena količina, zavisi od brašna) te zamesiti glatko tjesto.

2. Rastanjiti ga na papiru za pečenje, stavit u tepsiju promera 30 x 21 x 5 cm i ispeći napola u zagrijanoj rerni na 180 C fan oko 8 minuta.

3. Jabuke oguliti, izrendati i malo prodinstati na preostalom maslacu zajedno sa limunovim sokom i nastruganom koricom (dok tečnost neispari). Napola pečeno tjesto premazati pekmezom od kajsija, prekriti nadjevom od jabuka i čvrsto ulupanim belanjcima zasladjenim prah šećerom.

4. Vratiti u rernu, smanjiti temperaturu na 160 C i peći još oko 15-20 minuta.

Uživajte!

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French Apple Tart with Meringue Topping

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A slightly nutty shortcrust pastry works beautifully in this apple tart topped with fluffy meringue

This recipe uses only egg whites, here is an idea of where to use egg yolks

Almond shortcrust pastry

200 g plain flour

140 g cool unsalted butter, diced

70 g ground almonds

70 g of icing sugar, sifted

50 ml of milk

Apple filling

1 kg apples, I used pink lady

1 lemon, zest, and juice

1/2 cup apricot jam

5 egg whites

100 g icing sugar, sifted

Method

1. Preheat the oven to 200 / 180 C fan / Gas Mark 6. Sift the flour into a mixing bowl, then add just 100 g of the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the ground almonds, sugar, and enough milk to make the dough smooth.

2. Roll out the dough onto a sheet of baking paper and place in a baking tray with a diameter of 30 x 21 x 5 cm, then bake for around 8 minutes.

3. Peel and grate the apples, and sauté them on the remaining 40 g butter together with the lemon zest and juice. Coat the half-baked dough with apricot jam and cover with apple filling and firmly beaten egg whites sweetened with icing sugar. Bake for 15 - 120 minutes.

ENJOY!

Find more of my recipes on my Recipes Page

Did you make this?

I would love to hear about all of your baking, so please make sure to tag @smikiscorner on Instagram or leave a comment down below!