Please scroll down for English
Fino orašasto prhka korica izvrsno se uklapa uz blago kiselkaste jabuke i slatku kremastu pjenu od belanjaka.
200 g prosijanog brašna
140 g hladnog maslaca
70 g mljevnih badema
70 g šećera
50 ml mleka
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
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.
Potražite još recepata na stranici Recepti
Tagujte @smikiscorner na Instagramu volela bi videti vaše kreacije ili ostavite komentar ispod u kocku, pri dnu ove stranice!
French Apple Tart with Meringue Topping
A slightly nutty shortcrust pastry works beautifully in this apple tart topped with fluffy meringue
200 g plain flour
140 g cool unsalted butter, diced
70 g ground almonds
70 g of icing sugar, sifted
50 ml of milk
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
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!
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!