Apple-cranberry tart with meringue
10 servings
90 minutes
Apple-cranberry tart with meringue is an exquisite dessert of European cuisine, embodying the harmony of sweet and sour flavors. A crispy shortcrust base infused with vanilla aroma serves as the perfect foundation for a juicy filling of stewed apples with sherry and fresh cranberries that add a pleasant tartness. Almond paste adds richness and a refined nutty note. The airy meringue, light and delicate, is the finishing touch that transforms the tart into a true work of art. The history of this dessert traces back to classic French and Austrian pastry traditions where fruits and delicate meringues play key roles. The tart is perfect for both cozy family tea times and festive dinners, leaving a delightful aftertaste and a desire to try it again.
1
Whisk the egg yolks with sugar until thick foam forms, add softened butter while continuing to whisk, then add sour cream and continue whisking at high speed until it becomes creamy.
- Egg yolk: 2 pieces
- Cane sugar: 5 tablespoon
- Butter: 50 g
- Sour cream 20%: 60 g
2
Add flour, baking powder, and vanilla, and knead the dough. The dough should be soft but firm enough to shape into a disc. Place the dough in the refrigerator for 30-40 minutes.
- Wheat flour: 0.8 glass
- Dr. Oetker baking powder: pinch
- Vanilla: pinch
3
Peel 3 large apples, remove the core, cut into small cubes, place in a saucepan, sprinkle with brown sugar and cinnamon, and pour in sherry. Simmer on low heat until the apples are soft and the juice evaporates (about 15-20 minutes depending on the apple variety).
- Green apples: 800 g
- Cane sugar: 5 tablespoon
- Ground cinnamon: 1 teaspoon
- Dry sherry: 100 ml
4
Coat the cranberries in starch and add to the apples. Mix and keep on the heat for another 5 minutes. If the filling is too sour, more sugar can be added.
- Fresh cranberries: 150 g
- Potato starch: 1 teaspoon
- Cane sugar: 5 tablespoon
5
Blend the almonds in a blender until they become a paste (about 5 minutes), add syrup and mix.
- Roasted almonds: 100 g
- Sugar syrup: 30 ml
6
Place the dough in a greased pan and flatten it with your hands, forming the edges.
7
Spread a thin layer of almond mass at the bottom, then add the filling on top.
- Roasted almonds: 100 g
8
Bake at 180 degrees for 10-12 minutes until the edges of the dough are golden. Remove from the oven and reduce the temperature to 100 degrees.
9
Whip the egg whites with powdered sugar until thick meringue. If the egg whites do not whip well, add a pinch of citric acid.
- Egg white: 3 pieces
- Powdered sugar: 70 g
10
Spread the meringue over the tart and bake at 100–120 degrees for about 10–15 minutes, until the meringue is slightly browned. Remove from the oven and let it cool slightly.