Butterscotch apple meringue tart - recipe

Butterscotch apple meringue tart

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  1. 1

    Preheat the over to 150°C, (fan 130°C, gas mark 2). Cook the apples in a little water until tender; drain.

    For this step you'll need:

    • 450g Cooking apple(s) (peeled, cored and chopped)
  2. 2

    Blend the cornflour with a splash of milk.

    For this step you'll need:

    • 40g Cornflour
  3. 3

    Heat the remaining milk with the golden syrup, muscovado sugar and butter until boiling. Add to the cornflour mixture and return to the pan. Bring to the boil and simmer for three or four minutes.

    For this step you'll need:

    • 450ml Milk
    • 1 tbsp Golden syrup
    • 50g Unrefined light muscovado sugar
  4. 4

    Stir in the cream and egg yolks then reheat without boiling, before gently folding in the apple. Pour into an oven-proof serving dish.

    For this step you'll need:

    • 2 tbsp Single cream
  5. 5

    Whisk the egg whites until stiff, then whisk in most of the caster sugar. Fold in the remaining cater sugar, and place the meringue over the apple mixture

    For this step you'll need:

    • 100g White caster sugar
  6. 6

    Bake for about 20-25 minutes or until the meringue is brown and crisp. Serve hot or cold.

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