Fruity meringue tart

Ideas
8 servings Prep: 30 mins, Cooking: 15 mins
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Fruit

By Food24 November 03 2009
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Ingredients (17)

BASE
120.00 g digestive biscuits
100.00 g bran — flakes
120.00 g butter — melted
FILLING
210.00 g sugar
65.00 g flour — cake
60.00 ml cornflour
300.00 ml water
30.00 ml lemon — zest only
100.00 ml lemon juice
4.00 eggs — yolks only, beaten
30.00 g butter
1.00 apples — green, peeled and cubed
1.00 pears — peeled, diced
100.00 g strawberries — sliced
MERINGUE
5.00 eggs — large, whites only
2.00 ml Cream of tartar
90.00 ml castor sugar
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Method:

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.



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