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Butterscotch Apple Meringue Tart

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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.

45Total Time
20Prep Time
25Bake Time
6Serves
Easy

Method

  1. Step 1:

    Preheat the over to 150°C, (fan 130°C, gas mark 2). Cook the apples in a little water until tender; drain.

  2. Step 2:

    Blend the cornflour with a splash of milk.

  3. 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.

  4. 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.

  5. 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

  6. Step 6:

    Bake for about 20-25 minutes or until the meringue is brown and crisp. Serve hot or cold.

Ingredients

    • 450g Cooking apple(s) ((peeled, cored and chopped))
    • 40g Cornflour
    • 450ml Milk
    • 1 tbsp Golden syrup
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 25g Butter
    • 2 tbsp Single cream
    • 2 Egg(s) (free range) (separated)
    • 75g Silver Spoon Caster Sugar

Utensils

  • Saucepan
  • Ovenproof dish
  • Whisk

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