Pink Lady® meringue topped fruit tart by Ina Paarman

Recipe from: 28 May 2014
recipes baking muffins carrot cake

Ingredients 19
Servings 1
Minutes 00:20


Serving Change
  • Filling:
  • 4
    large or 5 smaller Pink Lady® apples (peeled)
  • zest from ½ lemon
  • 15
    lemon juice
  • 100
    soft-dried Turkish apricots, cut into strips
  • 50
    seedless raisins
  • 30
    honey or sugar
  • 5
    ground cinnamon
  • Vanilla pastry:
  • 300
    Ina Paarman's Vanilla Cake Mix
  • 100
    butter - fridge temperature
  • 2
    egg yolks
  • 30
    cold water
  • 1
    sheet of rice paper
  • Meringue topping:
  • 2
    egg whites
  • 5
    lemon juice
  • 80
    castor sugar
  • 30
    flaked almonds


Core and peel apples and cut into thin wedges. Place in a micro-safe bowl with 2 tablespoons water and microwave for 4 minutes.

Drain in a colander and allow to cool. Toss cooled apples with lemon zest, juice, apricot strips, raisins and honey.

Cut the butter into the dry mix with a pastry cutter or rub it in with your fingertips (don't be tempted to use a food processor).

Mix the egg yolks with cold water and add to the dry mix. Cut the liquid in with a small knife to form a lumpy mixture. Use your hands to gather and knead the mixture together until it forms a ball.

Don't add more water, simply keep working the dough lightly, until it sticks together.

Wrap the dough in greaseproof paper and leave to rest in the fridge. Using a floured rolling pin roll out dough to 1cm thickness.

Fold into thirds and roll out again to 1cm thickness on a well-floured surface. Leave in the fridge for half an hour (this preliminary rolling makes the dough much easier to handle).

Work on well floured baking paper and roll the dough out again to a 26 x 38 cm rectangle. Place pastry on a baking sheet. Place a sheet of rice paper on the pastry leaving generous margins all round.

Preheat the oven to 180°C. Adjust oven shelf to middle position.

Pile the cooled apple mixture onto the rice paper, sprinkle over cinnamon and fold the long sides of the pastry up and over the fruit to cover it on the sides. Fold the top and bottom pastry in the same way. Bake for 15 minutes until golden.

Wipe a glass bowl out with the cut side of a lemon and dry it with clean kitchen paper. Rinse your beaters in boiling water to make sure there is not a speck of grease on them.

Beat egg whites until bubbles just start to form. Add lemon juice. Continue beating vigorously on high speed while turning the bowl.

When the whites form peaks and the points of the peaks stand up and just fold over when you lift the beaters, start adding castor sugar tablespoon by tablespoon. Continue beating and adding sugar slowly until mixture becomes very thick, heavy and shiny.

Pile the meringue mixture on top of the tart, covering the fruit. Sprinkle over flaked almonds. Bake for a further 10 minutes until golden (the meringue will still be soft). Serve at room temperature.

Recipe supplied by Ina Paarman.


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