Fruity meringue tart

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 20
Servings 8
Time 30 min

Ingredients

  • BASE
  • 120
    g
    digestive biscuits
  • 100
    g
    bran flakes
  • 120
    g
    butter, melted
  • FILLING
  • 210
    g
    sugar
  • 65
    g
    cake flour
  • 60
    ml
    cornflour
  • 300
    ml
    water
  • 30
    ml
    lemon rind
  • 100
    ml
    lemon juice
  • 4
    large egg yolks (lightly beaten)
  • 30
    g
    butter
  • 1
    green apple, peeled and cubed
  • 1
    pear, peeled and cubed
  • 100
    g
    strawberries, sliced
  • MERINGUE
  • 5
    large egg whites
  • 2
    ml
    cream of tartar
  • 90
    ml
    castor sugar
 

Method

10-15 min
 
BASE:
Place the biscuits and bran flakes into a food processor and process until fine.
Mix with the melted butter, press into a greased 25 cm pie dish, then refrigerate.
FILLING:
Mix the sugar, flour, cornflour and water together in a saucepan.
Heat and add the lemon rind and juice and egg yolks gradually, stirring until the sauce is smooth and thick.
Add the butter, apple and pear and pour into the prepared biscuit base.
Set aside to cool. When cool, cover the filling with strawberry slices.
MERINGUE:
Beat the egg whites until fluffy.
Add the cream of tartar and half the sugar.
Continue to beat, adding the sugar gradually until stiff peaks form.
Spoon the meringue over the filling and bake in preheated oven (200 °C) for 10-15 minutes until meringue is golden.
Remove from the oven and set aside to cool for at least four hours before cutting.
 

Read more on: bake  |  fruit
 

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