Butterscotch Apple Meringue Tart
About the bake
We've called this an Apple Meringue Tart but really it’s an Apple Meringue Pie with butterscotch. The difference is that we've not included a pastry case for this recipe and you can just use an ovenproof dish to serve the apples and the meringue in.
Ingredients
- 450gCooking apple(s) ((peeled, cored and chopped))Â
- 40gCornflourÂ
- 450mlMilkÂ
- 1 tbspSilver Spoon Golden SyrupÂ
- 50gBillington's Unrefined Light Muscovado SugarÂ
- 25gButterÂ
- 2 tbspSingle creamÂ
- 2Egg(s) (free range) (separated)Â
- 75gSilver Spoon Caster SugarÂ
Method
Step 1
Preheat the over to 150°C, (fan 130°C, gas mark 2). Cook the apples in a little water until tender; drain.
Step 2
Blend the cornflour with a splash of milk.
Step 3
Heat the remaining milk with the golden syrup, muscovado sugar and butter until boiling. Add to the cornflour mixture and return to the pan. Bring to the boil and simmer for three or four minutes.
Step 4
Stir in the cream and egg yolks then reheat without boiling, before gently folding in the apple. Pour into an oven-proof serving dish.
Step 5
Whisk the egg whites until stiff, then whisk in most of the caster sugar. Fold in the remaining cater sugar, and place the meringue over the apple mixture
Step 6
Bake for about 20-25 minutes or until the meringue is brown and crisp. Serve hot or cold.
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