Name: Apple and raspberry meringue tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 sheet frozen shortcrust pastry, thawed; 1/2 cup red raspberry fruit spread; 800 gram can apple pie fruit, sliced; 1/2 cup almond meal (ground almonds); 1 tablespoon caster sugar, plus 1/2 cup extra; 3 egg whites, at room temperature; 1/2 teaspoon vanilla essence

Apple and raspberry meringue tart

It's no mystery why this luscious dish is such a classic - just take one bite of the crispy base, soft fruity centre and fluffy meringue top to experience pure dessert joy.

Serves 6

Prep

10M

Cook

25M

Total

35M

Ingredients

1 sheet frozen shortcrust pastry, thawed

1/2 cup red raspberry fruit spread

800 gram can apple pie fruit, sliced

1/2 cup almond meal (ground almonds)

1 tablespoon caster sugar, plus 1/2 cup extra

3 egg whites, at room temperature

1/2 teaspoon vanilla essence

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 20cm (base measurement) round, fluted tart pan with removable base. Place pan on a baking tray.

2.Line prepared pan with pastry. Trim excess. Prick base with a fork. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 6 minutes more or until just coloured.

3.Spread fruit spread over base. Combine apple, almond meal and sugar in a bowl. Spoon apple mixture over fruit spread in base.

4.Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gradually add extra sugar, beating well after each addition, until sugar dissolves and mixture is thick, glossy and firm peaks form. Add essence and beat until combined. Spoon meringue over apples. Bake for 5-6 minutes or until lightly browned. Serve.