Christmas meringue tart

“The apples and lemon zest in this add in a little tartness which balances the meringue nicely”

SERVES 8-10 INGREDIENTS FOR THE PASTRY

250g plain flour

125g butter, diced and slightly soften 1 tsp caster sugar

½ tsp salt

1 egg, lightly beaten

3 to 4 tbsps cold water

Baking beans

FOR THE FILLING

3 apples, peeled and diced 1 tsp vanilla extract

1 lemon, zest only

180g mincemeat

FOR THE MERINGUE TOP

5 egg whites 300g caster sugar 1 tsp vanilla extract Egg wash, to glaze

METHOD

1 To make the pastry, place the flour into a large bowl, add the butter and rub this in until it resembles breadcrumbs. Add the sugar and salt. Pour in the beaten eggs and mix well. Add in a little water if needed to make a soft dough. Leave it wrapped in the fridge to rest for 30 minutes. 2

To make the filling, place the apples in a saucepan with the vanilla extract and 4 to 5 tbsps of water and heat until just softened. Add the lemon and mincemeat and leave to cool. 3

Line the base of a deep flan tin, brush the sides with melted butter and dust with flour. Roll out the chilled dough thinly and line the tin, trim the excess pastry away. Place in the fridge to rest for 20 minutes. 4 Pre-heat the oven to 190°C/fan 170°C/gas 5. Blind bake the pastry for 15 minutes using the baking beans. Remove the parchment and baking beans. Brush with egg wash and put back in the oven for about 7 minutes until golden and sealed. 5

To assemble the tart, spoon the cooled apple-mincemeat mix into the baked pastry case. 6

To make the meringue, place the egg whites into a mixing bowl, using the electric mixer whisk until the whites are glossy and fairly stiff. Add the caster sugar into spoonfuls while the machine is running. Fold in the vanilla extract and spoon into a piping bag without a nozzle. Pipe meringue over the tart and place in the oven for about 16 to 18 minutes until it is set and pale golden. Leave to cool before serving.