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Ingredients
400 g apples
200 g ready rolled shortcrust pastry
55 g caster sugar
1 tsp lemon juice
1 large egg white
200 g ready rolled shortcrust pastry
55 g caster sugar
1 tsp lemon juice
1 large egg white
Method
- Preheat the oven to 200c/400F/Gas 6/Fan 180
- Peel and core the apples and cut into 1cm chunks. Put the apple in a saucepan with 2 tbsp water. Cover and cook over a medium heat for 15 minutes, until soft. Uncover and cook for another 2-3 minutes, until any liquid in the pan has evaporated. Remove from the heat, stir in 1 tbsp of the sugar and the lemon juice then mash the apples.
- While apples are cooking, use an 8 1/2 or 9cm round fluted cutter to cut out 6 circles of pastry. Use the pastry circles to line 6 holes in a muffin tin (line the outside cups rather than the ones in the centre of the tin). Refrigerate for 10 minutes.
- Spoon 1 level tablespoon of apple puree into each pastry case (do not over-fill). Bake for 15 minutes, until the pastry is golden.
- While the bases are baking whisk the egg white to stiff peaks. Add 1 tablespoon of the sugar and whisk back to stiff peaks then fold or whisk in the remaining sugar. You should have a stiff, glossy meringue.
- Remove the tarts from the oven and pipe or spoon a little meringue onto each, avoiding the edge of the tin. Return to the oven and bake for a further 3-5 minutes, until the meringue is lightly browned. Remove from the oven and leave to stand for 10 minutes before lifting the tarts carefully from the tin (run a sharp knife around the edge to loosen, if necessary). Serve warm or cold, with cream.
- Leftovers can be stored in the fridge for up to 24 hours. The meringue may “weep” a little but this is normal for meringue pies
