Cherry & Apple Meringue Tart

Baking - sweet Baking - sweet

Preparation time

2h 0min

Total time

22h 0min

Portion

9 portion(s)

Level

easy

TM 6
TM 5
TM 31

by Sarah76

published: 2020/03/15

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Ingredients

Filling

500 grams frozen seedless cherries
1 apples, cut in 2 cm
50 gram raw sugar
1 heaped tablespoons lemon zest, 1 lemon
1/2 --- lemon juice

Sweet short crust pastry

100 grams white sugar
200 gram unsalted butter, chilled and cut into 3 cm chunks
370 gram plain flour, little extra for dusting
1 egg
1 pinches salt
1 level teaspoons vanilla extract

Meringue

4 egg whites
150 gram caster sugar
1 level teaspoons cream of tartar
1 level teaspoons Confectioners Sugar, optional for dusting

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Recipe's preparation

Filling

Add all ingredients to the

20min 100 degrees speed 1
set aside and let cool completley

Sweet Shortcrust Pastry

Place sugar into

15 sec / speed 10
add remainging ingredients
30 sec / speed 5

form a thick rectangle wrap and let rest in the fridge for 1 hour

Pre heat oven 180 degrees
line your tin with baking paper ( 20cm x 30cm )

Roll your pastry to fit tin, dot base with a fork and pop in the freezer for 10 min to re set the butter.

Bake for up to 20 min
Keep an eye on it all ovens are differnt.
Let cool

You can also use the sweet short crust pastry off cookidoo if you profer guided cooking.

Meringue

Place a sml bowl on top of the lid and weigh sugar an set aside.
Inset butterfly
Add egg whites and cream of tartar.
Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup

Re Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup this time adding sugar 1 tablespoon at a time.

Put it into a piping bag.

Putting it all together

By this stage your filling and tart should be cool.
Strain most of the liquid off the frute and set aside for serving
Spread frute over the tart shell
Pipe meringue ontop.
Brown with a butain tourch.
Dust with cnfectioners sugar (optional)

If you do not have a butain tourch pop in a hot oven until lightly browned and ten dust after it has cooled

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.