400 g apples<br />
200 g ready rolled shortcrust pastry<br />
55 g caster sugar<br />
1 tsp lemon juice<br />
1 large egg white<ol>
<li>Preheat the oven to 200c/400F/Gas 6/Fan 180</li>
<li>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.</li>
<li>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.</li>
<li>Spoon 1 level tablespoon of apple puree into each pastry case (do not over-fill). Bake for 15 minutes, until the pastry is golden.</li>
<li>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.</li>
<li>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.</li>
<li>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</li>
</ol>
Apple Meringue Tarts
Bursting with apple goodness, these tarts are a great weekend treat for the whole family. Serve with a dollop of Greek or vanilla yoghurt on the side.
