Tart with apples, cream cheese and meringue

A delicious cake, not as hard to prepare as it might seem. 🙂

You just need a little patience but I guarantee you that the result will be wow. 🙂

Ingredients: (for 10 servings) – a 26 cm diameter pan

For the dough:

• 300 g flour
• 2 eggs
• vanilla essence
• 100 g butter at room temperature
• a packet of baking powder
• 100 g brown sugar

For the cream cheese:

• 200 g heavy cream
• 250 g mascarpone
• vanilla essence
• honey to taste

For the apple puree:

• 5-6 medium apples
• 50 g of butter
• 100 g brown sugar
• a teaspoon ground cinnamon

For the meringue:

• 2 egg whites
• 40 ml of water
• 140 g powdered white sugar
• a pinch of salt

Preparation:

First, prepare the dough: in a bowl, using an electric mixer, mix the eggs with the sugar until the sugar is dissolved. Then add the butter and mix well again until the butter is incorporated.

Add the baking powder, mix well, and then gradually add the flour. When you can no longer mix with the electric mixer, use your hands to keep kneading.

If your dough is still sticky, gradually add more flour until you can form a ball that you can handle without it sticking to your hands.

When you have finished, transfer the dough to a bag and put the bag in the freezer for 30 minutes.

In the meantime, prepare a tray with a removable bottom. Put baking paper in it.. Heat the oven to 180 degrees.

On a counter sprinkled with flour, spread the dough with a rolling pin, transfer it to the tray, cut off the excess, prick the bottom with a fork. Put beans in the tray, or uncooked rice (or special blind-baking ceramic balls): this will keep the dough in place while you bake it. Put the pan with the dough in the oven for 15-20 minutes or until it is baked and browned.

While the dough is baking, prepare the cream cheese. Mix all the ingredients together in a bowl and add honey according to how sweet you like it.

When the dough is baked, remove the tray from the oven and let it cool completely.

After the dough has cooled, transfer the cream cheese to the pan and level it nicely.

Put it in the fridge.

Peel the apples and cut them into equal cubes. Put them in a wok (without anything) and brown them a little. Then add the sugar and cook them until the sugar starts to caramelize.

Transfer the apples into a bowl, add the butter, and with the help of a vertical mixer, mix until you get a puree consistency. At the end, add cinnamon and mix well.

With the help of a spatula, distribute the apple puree evenly over the layer of cream cheese and return the cake to the refrigerator.

In a bowl, with the help of an electrical mixer, mixthe 2 egg whites with the salt powder well until you get a stiff foam.

Leave it aside a little.

In a pot, put the powdered sugar together with the water and put it on the stove. Stir continuously and leave on the stove until the sugar has completely melted and the composition begins to bubble. From that moment, keep it on the stove for 1 minute, on low heat and then turn off the heat.

Start the electric mixer again and pour in a thin thread over the beaten egg whites, gradually incorporating the melted sugar.

Mix at high speed for a good few minutes until the meringue is formed.

Put the meringue in a cream piping bag and decorate the surface of the cake as you like.

You can also distribute the meringue using a spoon or spatula.

I played a little with the torch over the meringue. If you don’t have a torch, you can leave the meringue as is.

If you try the recipe, let me know how you liked it! 😊

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