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Serves 6
Ingredients
Pastry:
225g self-raising flour
110g caster sugar
110g butter
1 egg
150g marzipan
4 bramley apples
100g caster
sugar
50g toasted almonds
Meringue:
4 egg whites
225 caster sugar
Method:
Mix flour and sugar together before rubbing in the butter. Mix
in the egg until binded. (You may have to add a little water
to help it.) Rest for 20 mins in the fridge. Grease a 23cm tart
case with butter and dust with flour. Roll out pastry and line
the case. Prick the base of the tart and put in fridge for 20
mins. Line with tin foil and bake for 15 mins at 180C. When
cooked leave to cool for 15 mins.
Peel, core
and slice apples into small pieces. Cook over medium heat with
the 100g sugar for 10 minutes until soft. Purée the apples with
a food processor. Roll out the marzipan until it is big enough
to cover the base of the pastry case.
Place the
marzipan on the bottom of the case followed by the apple mixture.
For the meringue, whisk the egg whites with half the remaining
sugar to form firm peaks. Fold in the remainder of the sugar
thoroughly. Pipe the meringue to about 5cm in height and sprinkle
on the flaked almonds and place in oven at 220C for 10 minutes
until it is golden brown.
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