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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
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°C / 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.
Francuska Pita sa Jabukama i Bademima