Apple Tart Meringues
Now these are a little different... thought I would change it up from the average apple crumble but still celebrate the deliciousness of English apples. I used a mixture of gala and bramley apples to balance the sweetness and acidity. In essence, these are really similar to a lemon meringue pie, but using apple instead of lemon I find, really brings it back to britain and celebrates what we have here!
Oat biscuit base:
150g digestive biscuits crushed into crumbs
1/2 bramley apple
1/2 gala apple
squeeze lemon juice
pinch of salt
75g egg white
1. In a small pan, melt the butter. Mix with the oats, crushed biscuits and salt. Mix until well combined.
2. In a small silicone cupcake mould, put 2 tsp. of the mix in the bottom and using the back of the spoon, press until well compacted. Chill in the fridge.
3. Cut the apples into 2cm size pieces, squeeze the juice of a lemon over them and add the pinch of salt.
4. To make the compote, in a saucepan, put the sugar in and place on a medium heat. Make a dry caramel.
4. When the colour of the caramel is a dark golden colour, add the apples, and cook until the apples are well cooked and soft.
5. Place 2 tsp. of the compote on top of the biscuit bases. Making sure to compress well.
6. Place in the freezer until able to demold. This should take a couple hours.
7. To make the italian meringue, using a free standing mixer with the whisk attachment, place the egg whites into the bowl (start whisking when the sugar reaches 110 degrees)
8. In a small pan, place the sugar and water, bring to a boil and cook until it reached 121 degrees.
9. Whilst the mixer is whisking on a slow speed, slowly add the sugar to the egg whites. Once the sugar has been added, increase the speed and whisk until cool. This should be stiff peak.
10. Remove the apple tarts from the freezer.
11. Fill a piping bag with a 15mm round nozzle and the meringue. Pipe the meringue on top of the apple. A good way to do this is to pipe one blob on top of each other. I did three.
12. Using a blow torch, brown one half of the meringue.
13. Enjoy as an afternoon treat or dessert!